Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (60g) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) light brown sugar
  • 1 tbsp (6g) ground cinnamon
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 tsp (1g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the edges with butter.
  2. Cream together the softened butter and brown sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract until smooth.
  3. Sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Gradually fold the dry ingredients into the wet batter using a spatula until just combined.
  4. In a separate bowl, whisk the flour, brown sugar, cinnamon, and salt. Rub the cold, cubed butter into the mixture using fingertips or a pastry cutter until it resembles coarse sand with pea-sized lumps.
  5. Spread the pumpkin batter evenly into the prepared pan. Sprinkle the crumble topping generously over the surface, ensuring full coverage.
  6. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.