1 cup pumpkin puree
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1.5 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easier removal.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Then, add the pumpkin puree and eggs, mixing until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture. Mix until just combined—be cautious not to overmix!
For an optional crumb topping, mix together some flour, sugar, and butter until crumbly, adding additional spices or nuts as desired.
Pour the batter into your prepared pan and smooth it out. Sprinkle any crumb topping evenly over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
