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1. Preheat oven to 325 F. Generously grease a 7x11-inch rectangular baking dish or a 10-inch round pan with butter.
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2. In a small bowl mix together all of the spices for the spice mix; set aside.
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3. For the topping, whisk together the brown sugar, flour, 1 3/4 teaspoons of the spice mix (or pre-made pumpkin pie spice mix), salt, and vanilla in a large bowl. Use a fork to cut the butter into the mixture, then once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs. Set aside.
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4. For the cake batter: In a large bowl whisk together the oil, brown sugar, egg, pumpkin puree, and vanilla extract. Stir in the flour, baking powder, salt, baking soda and the remaining spice mix (or 1 3/4 teaspoon pre-made pumpkin pie spice mix). Be careful not to over-mix.
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5. Spread the batter out into the prepared pan and sprinkle on the crumble topping. Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 25 to 30 minutes.
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6. Cool completely, and then sift the powdered sugar on top of the cake.
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Notes:
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- Spice mix: Instead of making your own spice mix, you can use pre-made pumpkin pie spice mix instead. Use 1 3/4 teaspoon pumpkin pie spice mix for the topping and 1 3/4 teaspoon pumpkin pie spice mix for the cake.
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- Baking time: Like the recipe says, be sure to take this cake out of the oven when a toothpick inserted in the center comes out slightly moist with a couple crumbs. Once it cools, it is perfect like this and you don't want it overcooked!
