Ingredients
Scale
- 480 ml flour
- 200 g granulated sugar
- 200 g brown sugar
- 240 ml canned pumpkin puree
- 113 g unsalted butter, softened
- 120 ml sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the streusel topping:
- 60 ml flour
- 57 g unsalted butter, melted
- 100 g brown sugar
- 1 teaspoon cinnamon
- 20 ml oats (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×13 inch baking pan or line it with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Combine the pumpkin puree, sour cream, eggs, and vanilla extract. Mix until well combined.
- Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice in another bowl.
- Add the dry ingredients to the wet ingredients gradually, stirring until just combined.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, and oats in a small bowl, then add melted butter and combine until crumbly.
- Spread half of the pumpkin batter in the prepared pan, sprinkle with half of the streusel, add the remaining batter, and top with the rest of the streusel.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan before serving warm.
Notes
Use room temperature ingredients for best results. Be careful not to overmix the batter!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg