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Pumpkin Cookie streusel cake

Course Dessert
Cuisine American
Keyword pumpkin recipe, pumpkin streusel cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2 8" cakes
Author Dikla Levy Frances

Ingredients

To Make the Streusel

  • 1 PKG Bahlsen chocolate leibniz cookies (125 g / 4.5 oz)
  • 3/4 Cup AP Flour (90 g / 3 oz)
  • 2 TBS Cocoa powder
  • 1 Cup Finely chopped toasted pecans
  • 1/3 Cup Light Brown Sugar (70 g / 2.5 oz)
  • 1/3 Cup Sugar (70 g / 2.5 oz)
  • 1/2 Cup Unsalted Melted Butter (113 g / 4 oz)

Pumpkin Cake

  • 1 3/4 Cups AP Flour (200 g / 7 oz)
  • 1 tsp Baking Powder
  • 2 1/2 tsp Pumpkin Spice
  • 1 tsp Potato Starch
  • 3/4 Cup Pumpkin Puree (200 g / 7 oz)
  • 1 tsp Vanilla Extract
  • 6 TBS Unsalted butter, soften (90 g / 3 oz)
  • 1/2 cup - 1 TBS Cup Vegetable oil ( 90 g / 3 oz)
  • 1 Cup Sugar (200 g / 7 oz)
  • 3/4 Cup Light brown sugar (150 g / 5 oz)
  • 4 Large Eggs, room temperature.

Instructions

To Make The Streusel

  • Roughly break the cookies with your hands and place the broken pieces in a food processor, grind to a fine crumbs.
  • Place the cookies crumbs in a medium bowl and add the flour, cocoa powder, sugars and pecans.
  • Pour in the melted butter and use your fingers or a fork to incorporate all.

To Make the Punkin Cake

  • Preheat oven to 350F and line 2 8"x8" square pans with parchment paper, grease the sides.
  • In a medium bowl, sift the flour, baking powder and pumpkin spice, use a fork to stir and set aside.
  • Mix together the pumpkin puree and vanilla extract. Set aside.
  • In a bowl of a standing mixer, fitted with the paddle attachment mix the sugar and butter until incorporated. Slowly drizzle the oil and mix until light and fluffy.
  • Reduce speed to low, add eggs one at a time waiting for each egg to fully incorporate before adding the next. Scrap the sides and bottom of the bowl.
  • Add the flour mix in three additions alternating with the pumpkin puree. Once you added the last portion of the flour, stop the mixer and use a rubber spatula to incorporate any flour strikes.
  • Pour 1/4 of the batter into prepared pans, smooth it with a spatula and evenly sprinkle 1/4 of the streusels ontop. Repeat this step with the remaining batter and streusels.
  • Bake for 35-40 minutes or until toothpick comes out with a few moist crumbs from the center of the cake.
  • Allow to cool completely before slicing.