Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice
• Cinnamon

Set aside.

Step 3: Make the Pumpkin Cake Batter

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar.

Add the eggs one at a time, then mix in the pumpkin puree and vanilla.

Gradually add the dry ingredients, alternating with the buttermilk.

Mix just until combined. Do not overmix.

Step 4: Prepare the Gooey Filling

Beat the softened cream cheese until smooth.

Add:

• Pumpkin puree
• Powdered sugar
• Egg
• Vanilla
• Pumpkin pie spice

Beat until creamy and completely smooth.

Step 5: Make the Crumble

Combine the flour, brown sugar, oats, cinnamon, and salt.

Pour in the melted butter and stir until coarse crumbs form.

Fold in the chopped pecans.

Step 6: Assemble the Cake

Spread about half of the pumpkin cake batter into the prepared pan.

Carefully spread the gooey pumpkin cream cheese mixture over the batter.

Drop the remaining cake batter over the filling and gently spread it into an even layer.

Step 7: Add the Crumble

Sprinkle the crumble mixture generously over the entire surface.

Press it very lightly into the batter.

Step 8: Bake

Bake for 45–55 minutes, or until the edges are golden and set while the center remains slightly soft.

Don’t overbake—the slightly gooey center is what makes this cake special.

Step 9: Cool

Let the cake cool in the pan for at least 30–45 minutes.

For the cleanest slices, refrigerate for about 1 hour before cutting.

Step 10: Add the Glaze

Whisk together the powdered sugar, milk, pumpkin puree, vanilla, and pumpkin pie spice.

Drizzle over the cooled cake.

Slice into squares and serve.