This Pumpkin Butter Cake is soft, moist, and full of warm spices, topped with a buttery cinnamon-sugar layer that bakes into a crackly, sweet crust. It’s easy to make in one bowl and one pan, using canned pumpkin and a quick cinnamon topping. Perfect for fall desserts, brunch, or a cozy snack.
Why You’ll Love It
- Quick prep (about 10 minutes)
- Uses canned pumpkin
- Simple, one-bowl batter
- Nut-free unless you add nuts
- Even better the next day
Ingredients
Cake Batter:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup butter, softened
- ¾ cup sugar
- ½ cup light brown sugar
- 2 eggs, room temperature
- 1 cup pumpkin purée (not pie filling)
- ¼ cup sour cream or Greek yogurt
- 1 tsp vanilla
Topping:
- ¼ cup brown sugar
- 1½ tsp cinnamon
- 2 tbsp melted butter
- 2 tbsp chopped nuts (optional)
Instructions
- Preheat
Heat oven to 350°F (175°C). Grease a 9×9 pan or line with parchment. - Make the batter
Whisk flour, baking powder, baking soda, salt, and pumpkin spice.
In another bowl, beat butter and sugars until fluffy.
Add eggs, pumpkin, sour cream, and vanilla.
Mix in dry ingredients just until combined. - Add topping
Spread batter into the pan.
Mix brown sugar, cinnamon, melted butter, and nuts.
Sprinkle evenly on top. - Bake
Bake 35–40 minutes, or until a toothpick comes out clean.
Cool at least 20 minutes before slicing.
Tips
- Use room-temp eggs for a smoother batter
- Don’t overmix—the cake can get dense
- The cake stays moist for days—store covered at room temp
- Double the topping if you want extra crunch
Variations
- Gluten-Free: Use a 1:1 GF flour blend
- Vegan: Use plant-based butter, dairy-free yogurt, and flax eggs
- Maple Glaze: Drizzle with powdered sugar + maple syrup
- Chocolate Chip: Mix in ¾ cup mini chocolate chips
Serving Ideas
- Warm with ice cream
- With coffee or apple cider
- Cut into squares for potlucks
