Ingredients:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 6 tbsp (85g) cold unsalted butter, cubed
  • 1 can (15 oz / 425g) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F (180°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together 3/4 cup (95g) all-purpose flour, 1/2 cup (100g) light brown sugar, 1 tsp (2g) ground cinnamon, 1/2 tsp (1g) pumpkin pie spice, and 1/4 tsp (1.5g) salt.
  3. Add 6 tbsp (85g) cubed cold unsalted butter to the flour mixture; use a pastry cutter or fingers to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps. Place the streusel in the refrigerator to keep firm.
  4. In a large bowl, whisk together 1 can (15 oz / 425g) pumpkin puree, 3/4 cup (150g) granulated sugar, 2 large eggs, 1/2 cup (120ml) vegetable oil, and 1 tsp (5ml) vanilla extract until smooth.
  5. Sift 2 cups (250g) all-purpose flour, 1 tsp (4g) baking powder, 1/2 tsp (2g) baking soda, 1/2 tsp (3g) salt, and 1 tbsp (6g) pumpkin pie spice into the wet ingredients.
  6. Fold the dry ingredients into the wet using a spatula just until no streaks of flour remain.
  7. Spread the batter evenly into the prepared 9x13 inch pan.
  8. Gently scatter the chilled streusel over the top in an even layer from edge to edge.
  9. Bake for 30–35 minutes until the topping is a well-browned color and a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before slicing into 12 squares.