Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.

To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.

Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.

Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.

Add the pecans and mix with the fork to combine.

Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.