Pumpkin Streusel Cake with Chocolate Glaze

Pumpkin Streusel Cake with Chocolate Glaze

Pumpkin Streusel Cake with Chocolate Glaze

Life is funny, nothing ever stays the same.  Friends, please forgive me for getting all sentimental and philosophical on you, but this time of year brings back lovely memories for me. It doesn’t seem so long ago that by mid-October every year my boys and I would spend hours planning their costumes for Halloween, who they would walk the neighborhood with, and which candy I should buy to give out to the local revelers. But things have changed, my boys have moved on to begin their own lives, and my husband and I have been left here to celebrate Halloween alone, just us and a few bags of mini Snickers bars. I know, so sad.

In fact, things have gotten so bad that the local children will not even walk up my long, steep driveway for a measly mini candy bar anymore. In recent years I’ve had to go stand at the bottom of the driveway with “full sized” candy bars if I wanted to see any action.

Halloween is also that time of year when I can use pumpkin with reckless abandon.  I love to use it in muffins, cookies, cakes and pies, and I really can’t understand why it’s not popular all year round. One of my fall favorites is this Pumpkin Streusel Cake with Chocolate Glaze.  The cake part is mildly flavored with those traditional autumn spices, and the streusel filling is a perfect little surprise in the middle of the cake. What could be bad about pumpkin, nuts and chocolate.

So, one last thing.  Do you think it would be weird if I asked my 25 year-old son to let me dress him up as a Power Ranger so we could go house to house trick-or-treating together? I’m just kidding, kinda’.

Pumpkin Streusel Cake with Chocolate Glaze

Pumpkin Streusel Cake with Chocolate Glaze

Pumpkin Streusel Cake with Chocolate Glaze

Adapted from “Very Best Baking”


  • 2/3 cup toasted walnuts, chopped
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 2/3 cup mini chocolate chips


  • 3 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs
  • 1 cup pure pumpkin (15 ounce can Libby’s brand)
  • 1 – 8 ounce container sour cream
  • 2 teaspoons vanilla extract

Chocolate Glaze

  • 1 cup powdered sugar
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 – 3 tablespoons milk


  1. Preheat your oven to 350 degrees, and using melted butter and a pastry brush, brush the insides of the bundt pan with butter and lightly flour the pan, tapping out the excess flour.
  2. To make the Streusel: lightly toast your walnuts in a small frying pan over a medium heat. Constantly stir so they don’t burn. Toast just until they become fragrant. Allow to cool. Toss walnuts, cinnamon, brown sugar and mini chips in a medium bowl until all ingredients are incorporated. Set aside.
  3. For the cake batter, sift the flour, cinnamon, allspice, cloves, baking soda and salt into a medium bowl, and stir with a whisk to incorporate all ingredients.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy.  Add the eggs one at a time, beating well after each addition. Add the pumpkin, sour cream and vanilla and mix well. With the mixer on medium-low, gradually add the flour mixture.
  5. Spoon half of the batter into the prepared pan.  Spoon the streusel topping over the batter but don’t allow the topping to touch the sides of the pan.  You can choose to only use the streusel inside the cake, or you can also sprinkle some streusel on top of the cake also. Spoon the remaining batter on top making sure the batter layer touches the edge of the pan.
  6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 20 minutes then turn out to a wire rack. Let the cake cool completely before you top with the glaze.
  7. To make the glaze: Sift the powdered sugar and cocoa powder into a medium sized bowl. Add the vanilla. Add the milk a spoon at a time and whisk until you have the desired drizzling consistency.
Pumpkin Streusel Cake with Chocolate Galze

Pumpkin Streusel Cake with Chocolate Galze

Mama’s Tips: 

Be sure to use the size egg that any recipe calls for when baking. If a recipe calls for “large eggs”, don’t use extra large eggs as it will definitely effect the final product.

You could also use mini bundt pans to make this cake. Just make sure you adjust the baking time accordingly.

The mini paper bundt pans used in this post were purchased from Cost Plus World Market.

Recipe: Easy

69 Comments on “Pumpkin Streusel Cake with Chocolate Glaze”

  1. Heather C says:

    I’ve never been a fan of chocolate and pumpkin together but that cake looks pretty good. I might have to give it a try. 🙂

  2. Tamara says:


  3. This looks wonderful! And yes, I think we should start a “Year Round Pumpkin” campaign!!

  4. I am a huge fan of pumpkin, walnuts and chocolate in unison. And what is more “Halloween” than pumpkin and chocolate? Maybe what I love the most about pumpkin is that it is seasonal – distance (and seasons!) make the heart grow fonder.

    Your memories of you boys are just lovely – and make me want to make this cake. Oh, and if you passed slices of the cake out instead of Snickers, I would bring a little Princess and a Power Ranger by to pick up slices (that I would eat!) all the way from New Mexico. On a side note, we don’t really have any trick-or-treaters in ABQ – so sad!

    What a lovely, clear recipe – and thanks for letting us know where the professional paper bundt pans were from. Do love World Market! Nice post, great photos + thanks for sharing!

    • Hi Shanna, I agree with your comment on pumpkin. By it being seasonal, it most definitely makes the heart grow fonder. Oh, and I might seriously consider passing out slices of cake. Maybe I’ll get more “treaters” that way!

      • Or you could use the old restaurant trick where you sauté onions and garlic in butter and put a fan next to an open window? 🙂 I hope you get more trick-or-treaters this year!

  5. 3meals2snacks says:

    I’ve got this really bad habit–aside from craving goodies. Whenever I see a new post from Mama, I click on one of the gorgeous photos and use it as my computer desktop background. It’s fewer calories that way—but far less satisfying!! Cheers!

  6. cloverleaf says:

    Do the World Market papers need to line mini bundt pans or are they actually okay to bake in instead of in pans?

    This looks like another winner, Sheryl! The pics are just lovely. 🙂

  7. I could eat that through the screen. Yum! Also, I’m going to try your almond-pear cake with persimmons instead of pears. Wish me luck!

  8. Beautiful, your presentation and the cake. I love pumpkin cake, the chocolate is a wonderful addition,

  9. thebrookcook says:

    I rarely use my mini-bundt pan- I am so happy that you suggested it! Your photos are gorgeous!!

  10. KerryCan says:

    I like everything about this post–sweet sentiment and nostalgia, great photos and a very fine-sounding recipe! Not to mention the image of a 25-year-old Power Ranger out with his mommy!

  11. df says:

    Sheryl, I share your affection for this time of year – the pumpkin, the Hallowe’en capers, and all. I’m fortunate to have one son still firmly in the land of trick or treating, but my teenager – at six feet tall – has reluctantly just about outgrown it. I’ll think of you when we’re out knocking on doors this year (he’ll be in full army camo this year, last year he was an astronaut)! Gorgeous looking cake 🙂

  12. Chocolate & pumpkin seem such an unlikely pair, but I love it!! I just made some amazing brownie cupcakes with pumpkin cream cheese frosting! Yum!! I’ll have to try this recipe!

  13. Pumpkin and chocolate – brilliant!

  14. Well, well, well. Last weekend I cooked and froze about 5000 lbs of pumpkin…and what do I see here? I did make pumpkin/chocolate chip muffins, plus pumpkin pie, but this cake lookslike my next Pumpkin Project. Thanks for this – will give it a try.

    That’s a sad story about your sons growing up and you having to walk to the end of your driveway to hand out candies. 😦 I think the Power Ranger Scheme is worth a try.

  15. deliciouslynell says:

    Yu-u-um! Your photos are amazing, and that cake looks like it would be so mouthwatering! I really need to find some spare cash to buy a bundt pan!

  16. lolarugula says:

    I don’t even like pumpkin and this still looks delicious! (Be sure to let us know how that power ranger thing works out! :))

  17. Paula Kinsey says:

    Oh Sheryl! This right up my alley, I am sitting here drooling! Pumpkin in anything is right there at the top of my gotta have list.

    Yummy Paula

    Sent from my iPad

  18. Not a huge fan of pumpkins, I must say, but your cake will make a convert out of me. Plus, it’s covered with chocolate, so I’m in! Now, where did you say you live? I’m dispatching my kids to collect their full-sized candies! 🙂

  19. Wow!! Beautiful pictures – so yummy!!!! 😉 Very nice blog, I am really amazed by your skills! I am going to browse for some that feature Superfoods and try! Thanks so liking my post so I could discover your amazing blog! hugs, Sylvia

  20. This looks amazing! I’m totally going to make this at the weekend as I was trying to pick a new pumpkin recipe to try. I just need to purchase a bundt tin now. I love pumpkin and it’s such a shame how rarely it gets to be centre of attention. This weekend it definitely will be with this showstopper!

  21. zoshh says:

    This looks delicious, I’ve been wanting to try a pumpkin recipe for a while and this looks like it will be delicious. Looks Great!

  22. Lidia says:

    Oh, how gorgeous are those cakes??? I just had to pin!

  23. I know EXACTLY how you’re feeling! Got a little lump in my throat reading your post 🙂 My daughter had the cutest pink ranger costume when she was little!! This year I’m on the hunt for Take 5 bars. I figured I might as well get the candy I like since the tricker or treaters will be sparce! I’m going to make this gorgeous cake for my coworkers. Looks so darn good!

  24. marazavrori says:

    I love pumkin recipes. And this one seems delicious.
    About your feelings on how halloween has changed in the years for you. Well when I came to live in Italy, Halloween didn’t exsist at the time. So when I had kids we would celebrate it in totally different way. We would dress up, decorate the living room, and cover the coffee table with all the junk food dishes you could immagine. Watching horror movies and pigging out on our special Halloween Junk food Night is the utmost for my kids that are 22 and 26 years old. Is? Yes because we still do it, but I dare think the day that will eventually come when we won’t do this together anymore. I’ll just have to cherish these moments till they last.

  25. Michelle says:

    Love the description of you standing in the driveway with the large candy bars. We live so far out in the country that my husband always says if a trick-or-treater made it, he’d write them a check! And what beautiful cakes.

  26. Your site is always such a joy to visit. This pumpkin streusel cake looks out of this world. Beautiful photos and great recipe. It’ midnight, I can’t sleep and now I’m hungry. Perhaps I will have “sweet dreams” when sleep finally finds me. Until then, I need this cake. 😉

    • LOL! Richard I never look at food blogs late at night because inevitably I will end up going down to the kitchen to have a feast, or worse, baking. Thanks for your kind comments.

  27. Lothebaker says:

    Hey Mama, this cake looks amazing (and so do the pics!). I was wondering…for those who are not real pumpkin lovers, could pumpkin be substituted with the same amount of banana puree? I read somewhere these two things are interchangeable but am not really sure about the result…Anyway your whole blog is wonderful and I’m glad I got to discover it! ciao 🙂

    • Well I have no idea what the end product would be like if you substitute banana for pumpkin, but you could certainly give it a try! I know that whenever I make a change to a recipe it alters the end product. With that being said, it may change it for the better. Hey, if you do make it with banana, let me know how it comes out, I would love to hear.

  28. sweetsugarstation says:

    Looks delicious…Thanks for sharing!

  29. PriyaBaby says:

    oh my!! what a wonder to look at. Have to make it tomorrow morning itself. actually all your recipes are wonderful….

  30. huntfortheverybest says:

    wow it looks gorgeous!

  31. Janet Rörschåch says:

    Please mail to:….


  32. It’s not weird at all! In fact, I think your son owes you after all those years of putting together his costume and taking him trick-or-treating. You are completely entitled to guilt him into doing it 😉 I always feel nostalgic at this time of year too. I’ve always loved holidays like Halloween and Christmas and as much as I still enjoy them, it’s still not as magical as when I was a kid. Plus, no one goes trick or treating anymore in my parent’s neighbourhood, which makes me sad because I used to go home and try to give out candy. Sigh. Anyways, enough moping about! This cake looks phenomenal. You have the magic touch when it comes to baking, Mama!

  33. Wow, Sheryl! That looks amazing and probably won’t be safe around me. I’ll probably eat more than I should in one sitting. A cup of coffee with this would be stellar! 🙂

  34. Lisa says:

    This looks so great. I’m such a sucker for all things pumpkin, and coffee cake is definitely one of my favorites. Is this more a hint-of-pumpkin cake, or very pumpkin-y cake? Either way, I really want to try this. Beautiful pictures, by the way.

    • Hi Lisa, and thank so much for your comments. Well, it’s more than a hint but not super pumpkin-y. Just think traditional coffee cake with autumn flavorings tossed in!

  35. themondaybox says:

    Sheryl, I am on my way to the kitchen to bake this! I have been looking for a coffee cake/ sweet bread recipe to use in my mini bunt pans. Little cakes are much easier to mail in care packages AND if only a little cake is sitting on my kitchen counter, I can only eat a little cake (as opposed to eating an entire big one. 🙂 ) This cake is exactly what I was looking for and more. The more is the streusel. I LOVE streusel (though mine will have to be without nuts)!
    Halloween without kids. Sigh. This week I opened a storage closet and pulled a box out from the back. Along with the box came a costume squirrel ear (I have no idea what it was doing back there!) making me smile and feel nostalgic at the same time. My son was in middle school when we made that costume. I remember thinking how odd but cute it was that a middle school boy wanted to be a fuzzy squirrel. Then my son burst my bubble by explaining about some popular video game whose main character was an evil (probably violent) squirrel! Life IS funny. 🙂

    • Thanks for that story, I actually got a good laugh from the visual of a violent squirrel. Ah, boys! And I agree with you about baking little cakes, and that’s why I do it. If a bake a big one, yes I will eat the whole big one. So it’s little cakes for me! I will say though, that this cake tasted better to me the second day, the flavors seemed to meld together.

  36. Brooks says:

    I’d walk up the driveway for a full-size candy bar. I’d do it twice. This is quite a compelling cake, Sheryl, with the oozy chocolate draped over the autumn goodness. Pinning this gem and as soon as I’m done, I’m going up the driveway a third time—I have no shame.

  37. rezipeas says:

    Wow! How i wish i can be a pro like you! You’re awesome! Thanks for visiting my blog!

  38. bakeaffairs says:

    This cake looks so beautiful and delicious!

  39. naomimgruer says:

    So many desserts, so little time! This is another I must try.

  40. thefolia says:

    I bet he would do it for a piece of this cake! Happy Halloween!

  41. Absolutely nothing could be bad about pumpkin, nuts and chocolate! This cake looks so delicious. What a perfect and special cake for fall!

  42. I’m so glad I just happened upon your blog….and your post couldn’t have come at a better time! I’m feeling rather sentimental this past weekend myself, as my daughter broke the news that she found an apartment and is moving out. I’m thrilled for her, and proud, and sad all at the same time….

    Your cake is beautiful. Your photos are beautiful. I could really use a piece of that cake right now! Thank you so much for sharing… 🙂 And as I’m typing this, right below this message box, there is an arrow pointing to a “Grilled Brie & Pear Sandwich”…I’ll be clicking on that as soon as I hit the ‘send’ button!

    • Oh, wouldn’t it be nice if our children would live with us forever! However, I can’t believe how both my kids matured as soon as they moved out onto their own. So, cake always makes me feel better when I’m missing them! Thanks so much for your comments!

  43. Oozey chocolate glaze…this is what baking days were made for!

  44. This is one gorgeous looking cake! I bet it tastes divine! 🙂

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