When I was in graduate school, I made this pumpkin bar recipe. It was a cross between a pumpkin cake and pumpkin pie with a crumb top. We have moved several times since I made that recipe and I lost it. It also used a box cake mix to make the crumb topping. My version has a crunchy streusel top without using a box mix. Pumpkin Streusel Cake is a great alternative to pumpkin pie. So, if you are looking for a new pumpkin recipe, give this one a try.
2 cups all-purpose flour
2½ tsp baking powder
1 tsp salt
1½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
⅛ tsp ground allspice
½ cup dairy free margarine (I use Fleischmann’s Unsalted Margarine sticks)
1 cup dark brown sugar, packed
1 cup granulated sugar
1 tbsp vanilla extract
1 (15 oz.) can pumpkin puree (I use Libby’s Pure Pumpkin)
1 cup rice milk (soy, almond or coconut will work too)
· Preheat oven to 350°F.
· Grease and flour a 9×13 inch pan.
· In a bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and allspice.
· Beat margarine and sugars together until combined.
· Add eggs, vanilla, and pumpkin.
· Mix until smooth.
· Add dry ingredients alternating with the milk, beginning and ending with the flour mixture.
· Pour into the prepared pan and sprinkle the top with the crumb topping. It will seem like a lot, but some of it sinks into the top of the cake.
· Bake 45-55 minutes or until a toothpick comes out clean.
½ cup cold dairy free margarine
1 cup packed dark brown sugar
1½ cup all-purpose flour
½ tsp salt
½ cup chopped pecans (optional)
½ tsp cinnamon
· Mix together the flour, salt, and cinnamon.
· Add the brown sugar and blend until thoroughly combined.
· Cut in the cold margarine with a pastry cutter, forks, or your fingers.
· Add the pecans.
· Sprinkle on top of the cake.