Pumpkin Spice Cake with Crumb Topping

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the crumb topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and spread it out evenly.

To make the crumb topping, mix the flour, granulated sugar, brown sugar, and cinnamon in a bowl. Add the melted butter and stir until crumbly.

Sprinkle the crumb topping evenly over the cake batter.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.