make the streusel

1. To a small bowl, add the brown sugar (1/2 cup – packed), all-purpose flour (1/2 cup -spooned and leveled), ground cinnamon (1 teaspoon), and pumpkin pie spice blend (1 teaspoon). Whisk together or mix together with a fork until completely combined.
2. Add the melted unsalted butter (3 Tablespoons) and mix with a fork or clean hands – using a pinching motion – until you have a crumbly mixture. It’s finished when the mixture has pea to marble-sized crumbs.
3. Set aside until it’s ready to be used with the cake batter.

make the cake

1. Preheat the oven to 350 Fahrenheit and grease a 9-inch x 9-inch metal cake pan. For easy removal, you can also line the cake pan with parchment paper.
2. In a medium mixing bowl, whisk together the vegetable oil (3 Tablespoons), eggs (2), pumpkin purée (2/3 cup), and vanilla extract (1 Tablespoon), optional pumpkin spice extract (1/4 teaspoon), granulated sugar (3/4 cup), and brown sugar (1/4 cup – packed). Set these ingredients aside once whisked to be used later.
   These are your wet ingredients.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour (2 cups + 1/4 cup), baking powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and pumpkin pie spice blend (2 Tablespoons + 1 teaspoon) . I typically do this on low-medium speed for about one minute.
   These are your dry ingredients.
4. Add the softened unsalted butter (16 Tablespoons) to the dry ingredients and whisk together on low-medium speed until you get a sandy mixture. You may need to knock the butter out of the whisk throughout this process. By the end, there shouldn’t be any buttery pieces larger than a peppercorn.
5. With the mixer on low speed, slowly pour the wet ingredients from Step 2 into the bowl. Once all of the wet ingredients have been added, mix on medium speed until you have a smooth batter with no large chunks of butter.
6. Pour the cake batter into the prepared cake pan and smooth out the top using a spatula or the back of a spoon.
7. Spread the streusel evenly over the top of the batter (I like to give the pan a couple of shakes to spread it out) and gently press it into the batter slightly.
8. Bake for about 30-40 minutes, or until the cake doesn’t jiggle when you give it a gentle shake and a toothpick inserted into the middle comes out clean.
9. Allow to cool (preferably on a wire rack) until you can handle the pan with your bare hands, about 15-30 minutes. Be careful not to burn yourself!

the drizzle

1. Add the powdered sugar (1/4 cup), kosher salt (1 three-finger-pinch), vanilla extract (1/8 teaspoon), and milk (3 teaspoons) to a small bowl. Mix together with a whisk or fork until smooth.
2. Drizzle over the cooled cake (my favorite method is to use just a normal spoon) and enjoy!

If you’ve got the time, I’d love it if you could leave a review by visiting the recipe on ficklebeabakehouse.com!