⭐ Ingredients

For the Pumpkin Spice Cake Batter

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk (or milk + 1 tsp vinegar)

---

For the Cinnamon Crumb Topping

• 1 ½ cups all-purpose flour
• 1 cup brown sugar
• 1 tbsp cinnamon
• ½ tsp pumpkin pie spice
• ½ tsp salt
• ½ cup melted butter
• 1 tsp vanilla extract

---

For the Optional Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

---

⭐ Instructions

1. Prepare the Pumpkin Cake Base

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8 or 9×9 baking pan.
3. In a bowl, whisk together:
   • flour
   • sugar & brown sugar
   • baking powder, baking soda
   • salt
   • pumpkin spice + cinnamon
4. In another bowl, whisk:
   • pumpkin puree
   • oil
   • eggs
   • vanilla
   • buttermilk
5. Pour wet ingredients into dry, stir until just combined (do not overmix).
6. Spread the pumpkin spice cake batter evenly in the pan.

---

2. Make the Crumb Topping (Thick Bakery-Style)

1. Mix flour, brown sugar, cinnamon, pumpkin spice, and salt.
2. Add melted butter and vanilla.
3. Stir until large crumbs form (use a fork to create big chunks).
4. Sprinkle all the crumb topping over the pumpkin batter.

---

3. Bake

• Bake 38–45 minutes, depending on pan size.
• Cake is done when a toothpick comes out clean and crumbs are golden.

---

4. Add Optional Vanilla Glaze

1. Mix powdered sugar + milk + vanilla.
2. Drizzle over the cooled cake.

---

⭐ Serving Suggestions (MAX KEYWORD)

• Serve warm with whipped cream.
• Enjoy as a fall breakfast cake, pumpkin spice dessert, or cozy holiday coffee cake.
• Perfect for Thanksgiving brunch, autumn treats, or a festive Halloween dessert.

---

⭐ Storage

• Store covered at room temperature for 3 days.
• Refrigerate up to 1 week.
• Freeze slices up to 2 months.