2 cups all-purpose flour
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1 teaspoon cinnamon
\n1\/4 teaspoon ground ginger
\n1\/4 teaspoon allspice
\n1\/4 teaspoon salt
\n1\/4 teaspoon fresh grated nutmeg
\n1 stick unsalted butter, softened
\n3\/4 cup sugar
\n2 large eggs
\n1 1\/4 cups pumpkin puree
\n1\/2 cup sour cream
\n1 teaspoon vanilla extract<\/p>\n
For the crumbled pecan topping: 2 cups all-purpose flour 1 teaspoon baking powder 1\/2 teaspoon baking soda 1 teaspoon cinnamon 1\/4 teaspoon ground ginger 1\/4 teaspoon allspice 1\/4 teaspoon salt 1\/4 teaspoon fresh grated nutmeg 1 stick unsalted butter, softened 3\/4 cup sugar 2 large eggs 1 1\/4 cups pumpkin puree 1\/2 cup sour cream 1 teaspoon vanilla extract For […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-9967","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/9967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=9967"}],"version-history":[{"count":3,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/9967\/revisions"}],"predecessor-version":[{"id":9971,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/9967\/revisions\/9971"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=9967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=9967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=9967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup brown sugar
\n1\/4 cup all-purpose flour
\n1 teaspoon cinnamon
\n3 tablespoons cold butter
\n1\/2 cup pecans, coarsely chopped
\n
Preheat oven to 350\u00b0 F. Line an 8×8″ square baking pan with parchment. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt into a medium bowl. Set aside. In a stand mixer or using hand blenders, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Mix in pumpkin puree, sour cream and vanilla until incorporated. Slowly add in flour mixture, 1\/2 cup at a time, while mixing on a low speed.
\n
Pour cake batter into prepared pan, spreading into an even layer. Prepare the topping. In a bowl combine brown sugar, flour and cinnamon. Cut butter into small 1\/2″ pieces and add to sugar mixture, cutting in with a pastry cutter or a fork. Stir in pecans.
\n
Spread topping mixture over cake batter. Bake at 350\u00b0 F for 40-45 minutes or until top starts to brown lightly and a toothpick inserted in the center comes out clean.
\n
\nMakes 9 large pieces.<\/em>
\n