Chocolate Butterscotch Pumpkin Streusel Cake

This post may contain affiliate links. See my disclosure policy.

This cake represents a match made in heaven:  Chocolate and butterscotch folded into a sweet and tender pumpkin cake, topped with a buttery walnut and cinnamon streusel, and drizzled with sugar icing.  Yummmmm!

Oh, Autumn, how I love thee!  The colors, the aromas, the glorious array of baked pumpkin goods churned out in country and city kitchens alike.  The aroma that fills your home is virtually unbeatable.  We enjoyed a taste of Autumn heaven in our home a few days ago when I made this wonderful streusel cake.  It was borne of an acute sweet craving for something Autumn-ish.  So with my tummy leading the way I grabbed the pumpkin puree, the cinnamon, cloves, ginger, nutmeg, butter, walnuts…oh, and let’s toss in some chocolate chips…and while we’re at it, doesn’t butterscotch chips sound divine?  Before long this Chocolate Butterscotch Pumpkin Streusel Cake was born and our family dug in with only a piece or two left at the end.

The comfort of warm autumn flavors paired with chocolate, you’re going to looooove this cake!

Chocolate Butterscotch Pumpkin Streusel Cake Recipe

Let’s get started!

Combine the flour, baking powder, baking soda, salt and spices.

Place the butter and sugar in a mixing bowl and beat until combined.

Add the vanilla extract, eggs and buttermilk and beat until combined.

Add the pumpkin puree and beat until combined.

Use a rubber spatula to fold in the flour being careful to not over-stir (a few small lumps is okay).  The batter will be thick.

Now stir in those glorious chocolate and butterscotch chips.

To make the streusel topping, combine all ingredients in a bowl.

Use your fingers to combine the ingredients until the mixture resembles coarse sand.

Spoon the batter into the prepared baking dish.

Evenly sprinkle the streusel topping over the batter.

Bake in the oven preheated to 350 degrees F for about 40 minutes.

You’ll know the cake is done when you insert a toothpick into the center of the cake and it comes out clean.

Let the cake cool completely.  Prepare the sugar icing by combining all ingredients in a small bowl until the powdered sugar is dissolved.  Drizzle the icing over the cake.

Serve on its own, with whipped cream, or ice cream.

Enjoy!

Chocolate Butterscotch Pumpkin Streusel Cake

By Kimberly Killebrew

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Ingredients

  

1x2x3x

• 1/4 cup unsalted butter , room temperature
• 1 cup packed brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups spelt, whole wheat, or all-purpose flour , see NOTE
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup buttermilk , see NOTE
• 1 cup canned pumpkin puree , not the same as pumpkin pie filling
• 1/3 cup chocolate chips
• 1/3 cup butterscotch chips
• Streusel Topping:
• 1/2 cup spelt or all-purpose flour
• 1/4 cup cold butter , cut into small pieces
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped walnuts
• Sugar Icing:
• 3/4 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon melted butter

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 8x8 inch baking pan.
• Cream the butter and sugar in a mixing bowl with an electric beater until combined. Add the vanilla extract and egg and beat until combined. Add the buttermilk and pumpkin puree and beat until combined.

  In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
• Fold the flour mixture into the wet mixture with a rubber spatula just until combined (a few lumps are okay) being careful not to over-stir. The batter will be thick. Stir in the chocolate and butterscotch chips.

  Spoon the batter into the baking pan.
• To make the streusel topping: Combine all ingredients in a bowl, working it with your fingers until the mixture resembles coarse sand. Use your fingers to sprinkle the streusel clumps evenly over the batter.

  Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

  Let the cake cool completely before icing it.
• To make the icing, combine all ingredients in a bowl until the sugar is dissolved. Drizzle the icing over the cake.

  Serve plain, with whipped cream or ice cream.

Notes

1. Spelt flour is a whole grain flour that's lighter in color, sweeter in flavor and softer in texture than whole wheat. It's also healthier than whole wheat. I love spelt flour and use it regularly for baking.
2. If you don't have buttermilk available, you can combine 2 teaspoons of white vinegar with 1/2 cup of whole milk and let it sit for at least 5 minutes before using.

Keyword Pumpkin Streusel Cake

Tried this recipe?Let us know how it was!

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...