Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 cup butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1 cup whole milk
  • 1/2 cup cold butter
  • 1 cup light brown sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt

Instruction

  • Preheat oven to 350°
  • Spray a 9×13 baking dish with cooking spray, set aside.
  • Whisk together flour, baking powder, salt and cinnamon. Set aside.
  • In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
  • Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
  • Spread batter into pan evenly.
  • To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
  • Spread this mixture on top of cake batter.
  • Bake for 45-55 minutes until center is set and toothpick comes out clean.
  • Can be served warm or at room temperature.