Ingredients
For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup canned pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
For the crunch topping:
• ½ cup chopped pecans
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• ¼ cup (½ stick) cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8-inch square baking pan.
- Make the cake: In a large bowl, whisk flour, sugars, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Pour into the pan and spread evenly.
- Make the topping: In a small bowl, combine pecans, brown sugar, and granulated sugar. Cut in cold butter using a pastry cutter or fork until crumbly.
- Sprinkle topping evenly over the batter—don’t stir!
- Bake 35–40 minutes, until a toothpick comes out clean and topping is golden and crisp.
- Let cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream!
✨ The ultimate comfort dessert for Thanksgiving or cozy fall evenings!
💡 Make ahead: Store covered at room temp for 3 days or refrigerate up to 5. Reheat gently before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 9 squares , Calories : 260 per square , Net Carbs: 32g , Fats: 13g , Protein: 4g