1 cup canned pumpkin puree
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
1¾ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
½ cup packed brown sugar (for crumb topping)
½ cup oats (for crumb topping)
½ cup melted butter (for crumb topping)
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large bowl, combine the pumpkin puree, sugar, eggs, and vegetable oil. Whisk until smooth and creamy.
In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be cautious not to overmix.
In a small bowl, mix together the brown sugar, oats, and melted butter for the crumb topping. Ensure the mixture is crumbly but not too dry.
Pour the batter into the prepared baking pan, smooth it evenly, and sprinkle the crumb topping generously over the batter.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.
