1 1/2 cups flour
3/4 cup light brown sugar, packed
1/2 cup sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 can (15 ounces) pumpkin puree
1 1/2 teaspoons vanilla extract
3/4 cup vegetable oil

Streusel Topping:
3/4 cup flour
1/3 cup light brown sugar, packed
6 tablespoons butter, softened
1 teaspoon cinnamon
3/4 cup chopped pecans

In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended. Stir in the dry ingredients until blended. Spread in a 9x13-inch greased and floured baking pan. In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake at 350 degrees for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares.



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