Pumpkin Spice Crumb Cake

Ingredients

• 12 Tbsp. (1½ sticks) unsalted butter, melted, slightly cooled, plus more room temperature for pan
• 2 cups (250 g) all-purpose flour
• ⅔ cup (packed; 133 g) light brown sugar
• 1½ tsp. ground cinnamon
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. freshly grated nutmeg
• ¼ tsp. ground cloves
• 1 cup (125 g) all-purpose flour
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. ground cinnamon
• 2 large eggs
• ¾ cup plus 2 Tbsp. pumpkin purée
• ½ cup (100 g) granulated sugar
• ¼ cup (packed; 50 g) light brown sugar
• ½ cup vegetable oil
• 1 Tbsp. finely grated fresh ginger or ¼ tsp. ground ginger
• 1 tsp. vanilla extract
• Powdered sugar (for serving)

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