Pumpkin Butterscotch Streusel Cake is a delicious, eggless and mildly spiced moist cake that is good served on its own and even better with a side of whipped cream or ice-cream.
Its pumpkin and holiday season so here is a perfect dessert – Pumpkin Butterscotch Streusel Cake just in-time for your thanksgiving dinner/potluck. Made with canned pumpkin and butterscotch chips, NO EGGS and flavored with pumpkin spice, cinnamon to give it a touch of warmth. Its sweet enough yet not overly sweet and the streusel layer gives this otherwise soft and moist cake the texture and crunch. Yum!!! ????
I like the combination of pumpkin and butterscotch chips but if you are unable to find these, chocolate chips work just fine. The taste off-course will vary but nothing short of deliciousness ????. My younger one is picky about nuts so I’ve skipped adding them to the cake and just limited them to the streusel but you can definitely add pecans to the cake batter if you like that crunch.
This Pumpkin cake has many components of sweetness going on like the sugar in the cake, sugar in the streusel, butterscotch chips again in the cake and topping. Hence I’ve limited the amount of sugar in the cake since I don’t like it too sweet. Also that fits well if you are paring this with ice-cream or whipped cream. But you can definitely adjust the sugar amount in the cake if you like.
The holiday season brings in lots of gatherings and potlucks and sometimes the getting ready and cooking together can get daunting. So here is a dessert that can be baked ahead of time and still taste delicious. Just take along some whipped cream/ice-cream and slice and serve.
Step by Step Method:
- Preheat the oven to 350°F. Line a 8X2 inch circular baking pan with parchment paper and spray it with cooking oil and keep ready. In a mixing bowl, add all the dry ingredients – all purpose flour, pumpkin spice, cinnamon, salt, baking soda and baking powder. Give it a quick mix until all is well combined.
- Now add the wet ingredients to the dry. You can either mix all the wet ingredients into separate bowl first and then add them to the dry or directly add them to the dry as I did. In the dry ingredient bowl, add the wet ingredients – apple sauce, oil, pumpkin puree, white and brown sugar, vanilla extract, sour cream, milk.
- Mix until all is well combined. Do not over mix.
- Fold in the butterscotch or chocolate chips.
- Transfer to the lined baking pan
- For making the Streusel – In a mixing bowl add all the ingredients listed for streusel topping except the butterscotch chips – all purpose flour, oats, sugar, cinnamon, salt and toasted pecans. Mix well.
- Add the butter and using your fingers work it into the oats flout sugar mixture until a coarse mixture is ready. Keep aside
- With you fingers, sprinkle the streusel crumb mixture evenly over the batter.
- Spread the butterscotch chocolate chips evenly.
- Bake in preheated oven for 45 mins or until the toothpick inserted into the centre of the cake comes out clean. Allow to cool in the pan for 10 mins and then transfer onto the serving plate.
- Serve plain or with whipped cream or vanilla ice cream, Enjoy!!
BONUS TIP!!!
Serve this cake slightly warm. Microwave the cake slice for 10-12 seconds before serving for that butterscotch sauce (from melted chips). Also makes the cake soft if its siting in the fridge. Take it to whole another level!!
More such unique dessert ideas:
- CINNAMON SUGAR CHOCOLATE CREAM HORNS
- WHOLE WHEAT ORANGE CAKE WITH ORANGE GLAZE
- CHOCOLATE COVERED STRAWBERRIES
- RED VELVET BROWNIES
- MAGIC COOKIE BARS
Hope you enjoy this Pumpkin Butterscotch Streusel Cake as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Pumpkin Butterscotch Streusel Cake
Ingredients
Dry Ingredients
- 1 and ¼ cup all purpose flour
- ½ tsp pumpkin spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup applesauce
- ¼ cup oil (using canola)
- 2 tbsp sour cream or yogurt
- ¼ cup regular white sugar
- ¼ cup brown sugar using light
- 1 tsp vanilla extract
- ¼ cup milk
- ¾ cup butterscotch chips or chocolate chips
Streusel Topping
- ½ cup old fashioned oats
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup toasted pecans finely chopped
- ¼ cup butterscotch chips or chocolate chips
- ¼ cup butter room temperature
Instructions
- Preheat the oven to 350°F. Line a 8 inch circular pan with parchment paper and spray it with cooking oil and keep ready.
To Make Streusel topping
- In a mixing bowl add all the ingredients listed for streusel topping except the butterscotch chips - all purpose flour, oats, sugar, cinnamon, salt and toasted pecans. Mix well.
- Add the butter and using your fingers work it into the oats flour sugar mixture until a coarse mixture is ready. Keep aside
To Make Pumpkin Butterscotch Streusel Cake
- In a mixing bowl, add all the dry ingredients - all purpose flour, pumpkin spice, cinnamon, salt, baking soda and baking powder. Give it a quick mix until all is well combined.
- Now add the wet ingredients to the dry. You can either mix all the wet ingredients into separate bowl first and then add them to the dry or directly add them to the dry as I did.
- In the dry ingredient bowl, add the wet ingredients - apple sauce, oil, pumpkin puree, white and brown sugar, vanilla extract, sour cream, milk. Mix until all is well combined. Do not over mix.
- Fold in the butterscotch or chocolate chips.
- Transfer to the lined baking pan
- With you fingers, sprinkle the streusel crumb mixture evenly over the batter followed by butterscotch chips.
- Bake for 45 mins of until the toothpick inserted into the centre of the cake comes out clean.
- Allow to cool in the pan for 10 mins and then transfer onto the serving plate.
- Serve plain or with whipped cream or vanilla icecream, Enjoy!!
Notes
- There are many components of sweetness going on in this cake so I've limited the sugar amount in the cake as it doesnt make the entire dessert overly sweet. Also it works well when paired with icecream or whipped cream. But you can definitely up the sugar amount if you like.
- Crushed pecans can be added to the cake batter too. I've skipped it.
- This cake can be baked ahead of time and stores well covered and stored at room temperature for couple of days or refrigerate for longer use.
- TIP!!! Microwave the cake slice for 10-12 seconds before serving for that butterscotch sauce (from melted chips). Also makes the cake soft if its siting in the fridge.
Happy Baking!!
Shweta
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