1 cup pumpkin puree
1 cup granulated sugar
½ cup vegetable oil or melted butter
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
For the streusel topping: ½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup cold butter, diced
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, oil, and eggs. Beat until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt until well blended.
Gradually stir the dry mixture into the wet ingredients, mixing just until combined. Do not overmix!
In a small bowl, combine flour, sugar, and cinnamon for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Sprinkle the streusel mixture evenly over the top of the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm with your favorite coffee!
