Preheat your oven to 350°F and grease a 9×13 inch cake pan.

For the streusel, mix the flour, brown sugar, granulated sugar, a pinch of salt, cinnamon, and pumpkin pie spice in a bowl; stir in melted butter until crumbly.

In another bowl, whisk together 2 cups of flour, 1/2 cup of sugar, baking powder, a pinch of baking soda, salt, and spices; cut in softened butter until the mixture looks like coarse crumbs.

Scoop half of the pumpkin puree into the dry mixture and fold until a thick dough forms.

In a separate bowl, combine the remaining pumpkin puree with the eggs, oil, and vanilla, whisk until smooth.

Pour the wet mixture into the dry dough and stir until just blended.

Layer half the batter into the prepared pan and smooth the top, sprinkle with half the streusel.

Add the remaining batter and top with more streusel.

Bake for about 35–50 minutes until the edges turn golden and a toothpick comes out with a few moist crumbs.

Let the cake cool in the pan for 15–20 minutes before slicing and serving warm.