Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Stir in the vanilla extract.
• In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Pour the batter evenly into the prepared baking dish.
• To make the crumble topping, combine the flour and brown sugar in a medium bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Stir in the chopped pecans or walnuts.
• Sprinkle the crumble topping evenly over the pumpkin batter.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the dish before slicing and serving. Serve warm or at room temperature.