Pumpkin Crumb Cake

For the Streusel

• ½ cup (100 g) light brown sugar
• ½ cup (64 g) all-purpose flour
• 1 teaspoon pumpkin spice blend
• Pinch of salt
• ¼ cup (56 g) unsalted butter, cold and cut into cubes

For the Pumpkin Cake

• Nonstick cooking spray
• 1 cup (200 g) light brown sugar
• 2 large eggs
• 1 cup (230 g) canned pumpkin purée
• ¼ cup (56 g) unsalted butter, melted
• ¼ cup neutral oil
• 1 tablespoon pumpkin spice blend
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ cups (190 g) all-purpose flour

For the Glaze (Optional)

• ¾ cup (75 g) confectioners’ sugar
• ¾ teaspoon pumpkin spice blend
• Pinch of salt
• 3 to 5 teaspoons milk (any kind)

Directions

1. Place a rack in the center of the oven and heat to 350°F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
2. Make the streusel: In a small bowl, combine the brown sugar, flour, pumpkin spice, and salt. Add the butter and pinch it into the flour mixture with your fingertips until the mixture forms coarse crumbs.
3. Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice, and salt; whisk until smooth. Whisk in baking powder and baking soda, then whisk in the flour.
4. Transfer the batter to the prepared pan, smooth the top, and tap on the counter to remove air bubbles. Sprinkle the streusel evenly over the top.
5. Bake until puffed and golden and a toothpick inserted in the center comes out clean, 40–45 minutes. Cool in the pan on a rack for 15 minutes, then remove from the pan and cool almost completely.
6. When slightly warm, make the glaze (if using): Whisk confectioners’ sugar, pumpkin spice, salt, and 3 teaspoons milk until smooth. Add more milk as needed for a thick but pourable consistency.
7. Drizzle the glaze over the top of the cake.