Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed
  • 1 can (15 oz) pumpkin purée
  • 3/4 cup granulated sugar
  • 1/2 cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup whole milk

Instructions:

  1. In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 tbsp ground cinnamon. Using a pastry cutter or fork, work 4 tbsp cold cubed butter into the mixture until it reaches a coarse, pebbled texture with pea-sized clumps. Place the streusel in the refrigerator to keep the butter cold.
  2. Preheat the oven to 350°F (180°C).
  3. In a large bowl, whisk together 1 can (15 oz) pumpkin purée, 3/4 cup granulated sugar, 1/2 cup neutral oil, 2 large eggs, and 1 tsp vanilla extract until smooth and the sugar has mostly dissolved.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Slowly add the dry ingredients to the pumpkin mixture, stirring with a spatula only until no streaks of flour remain. Stir in 1/4 cup whole milk last to loosen the batter.
  5. Line an 8-inch or 9-inch square baking pan with parchment paper. Pour half of the batter into the pan. Sprinkle a thin layer of the chilled streusel across the center. Top with the remaining batter, then spread the rest of the streusel evenly across the surface.
  6. Bake for 30–35 minutes until the center springs back lightly when pressed, the edges pull away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.