In a medium bowl, combine the melted butter, flour, granulated sugar, brown sugar, and cinnamon. Mix with a fork until crumbly and set aside. This topping adds that perfect crunch and sweetness to every bite.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices give the cake its classic fall flavor.

In another bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a tender, moist cake texture.

Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract. The batter may look slightly curdled at this stage, but don’t worry—it’s normal and will come together when you add the dry ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into a greased 9x9-inch baking pan and spread evenly.

Sprinkle the crumb topping evenly over the batter, making sure to cover the surface completely. This is the secret to that irresistible crunchy layer!

Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before serving.