Chocolate Butterscotch Pumpkin Streusel Cake
Prep time
Cook time
Total time
Serves: 9 servings
  • ¼ cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1½ cups spelt flour or all-purpose flour (see NOTE)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup buttermilk (see NOTE)
  • 1 cup canned pumpkin puree (not the same as pumpkin pie filling)
  • ⅓ cup chocolate chips
  • ⅓ cup butterscotch chips
  • Streusel Topping:
  • ½ cup spelt or all-purpose flour
  • ¼ cup cold butter, cut into small pieces
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup chopped walnuts
  • Sugar Icing:
  • ¾ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon melted butter
  1. Preheat the oven to 350 degrees F. Grease a 8x8 inch baking pan.
  2. 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.
  3. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  4. 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.
  5. Spoon the batter into the baking pan.
  6. To make the streusel topping: Combine all ingredients in a bowl, working it with your fingers until the mixture resembles coarse sand.
  7. Use your fingers to sprinkle the streusel clumps evenly over the batter.
  8. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool completely before icing it.
  10. To make the icing, combine all ingredients in a bowl until the sugar is dissolved. Drizzle the icing over the cake.
  11. Serve plain, with whipped cream or ice cream.
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 ½ cup of whole milk and let it sit for at least 5 minutes before using.
Recipe by The Daring Gourmet at