Pumpkin Coffee Cake: Crisp Topping

Instructions:

1. In a medium bowl, whisk together 3/4 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/2 tsp salt for the streusel.
2. Add the cold, cubed butter to the streusel mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
3. Stir in the chopped pecans or walnuts. Set aside in the refrigerator to keep the butter cold.
4. In a large bowl, combine 2 cups flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Pour the batter into a parchment-lined 9x9 inch baking pan.
8. Spread the chilled streusel topping evenly over the batter.
9. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
10. Optional: Whisk together powdered sugar, milk, and vanilla extract to create a glaze; drizzle over the cooled cake.