Ingredients
- For the crumb topping:
- 1 cup regular rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 6 tablespoons butter
- 1/2 cup pecans or walnuts, chopped
- For the pumpkin cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 2 eggs
- 1 (15-ounce) can pumpkin
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9×13-inch baking pan with cooking spray or butter.
- In a medium-sized bowl, combine the rolled oats, 1/2 cup of the flour, and 1/2 cup of the brown sugar.
- Using a pastry blender, cut in 6 tablespoons of the butter until pea-sized crumbs form.
- Stir in the pecans and refrigerate until ready to use.
- In a large bowl, combine the remaining flour, the baking soda, the cinnamon, the pumpkin pie spice, and the salt.
- In another large bowl or the bowl of a stand mixer, beat the remaining brown sugar, the granulated sugar, 3/4 cup of the melted butter, and the eggs using a stand mixer or a hand mixer on medium speed until well-combined, about 2 minutes.
- Add the pumpkin and beat for 30 seconds.
- Add the flour mixture to the wet ingredients mixture and beat on low speed until well-combined.
- Spread the cake batter in the prepared baking pan.
- Top the batter with the crumble topping.
- Bake until a toothpick inserted into the center comes out clean, about 55 minutes-1 hour.
- Let the cake cool completely.
- Slice and serve.