1 cup pumpkin puree
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, and eggs. Whisk until smooth and thoroughly combined.
Sift Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually fold the dry ingredients into the wet mixture. Mix just until combined; do not over-mix.
Prepare Crumb Topping: In a small bowl, mix together 1/2 cup of flour, 1/4 cup of sugar, and 1/4 cup of melted butter until crumbly. You can add a dash of cinnamon for extra flavor!
Assemble and Bake: Pour the pumpkin batter into the prepared pan. Evenly sprinkle the crumb topping over the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of ice cream!
