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Cinnamon Pecan Pumpkin Cake with Streusel Topping – Frugal Finds During Naptime

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If you love pumpkin pie, cinnamon, and pecans, you will love this Cinnamon Pecan Pumpkin Cake with Streusel Topping!

This delicious Cinnamon Pecan Pumpkin Cake is perfect to whip up on a cold day for a tasty treat. The streusel topping has oatmeal in it, which is a breakfast food. This means you could technically have this for breakfast, right? ???? If you have a can of pumpkin purée in your cabinet leftover from that pumpkin pie you never got around to making, pull it out to make this yummy recipe.

Cinnamon Pecan Pumpkin Cake with Streusel Topping


  • Ingredients for Streusel Topping:
  • 1/2 cup unsalted butter – softened
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup oatmeal
  • 1/4 cup whole milk
  • 1/2 cup chopped pecans
  • Ingredients for Loaf:
  • 1 stick unsalted butter – softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée (I used Libby’s)
  • 1/4 cup whole milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves


    Streusel Topping:
  1. Add all of the streusel ingredients into a mixing bowl and mix with a fork until well combined.
  2. Cover and chill for at least 30 minutes (while mixing up the loaf).
  3. Loaf:
  4. Preheat oven to 350°. Spray loaf pan with Pam or any other vegetable spray and set aside.
  5. In a medium mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  6. Using a mixer, cream the butter and granulated sugar in a large mixing bowl until creamy.
  7. Add the brown sugar and vanilla to the creamed butter mixture. Mix on medium speed for 2 minutes.
  8. Add both eggs and mix until well incorporated.
  9. Add the pumpkin purée and mix on low speed till combined.
  10. Add half of the dry ingredients mix and half of the milk and keep mixing on low speed until combined.
  11. Add the rest of the dry ingredients and milk and mix on low speed until well incorporated.
  12. Pour the pumpkin batter into your bread loaf pan. Sprinkle the streusel topping evenly on top.
  13. Bake at 350° for 70-75 minutes or until an inserted toothpick comes out clean.
  14. Let the loaf cool completely in the pan on a wire rack.
  15. Serve with butter, whip cream or caramel sauce.

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