CHOCOLATE CRUMBLE PUMPKIN CAKE
1/3 Cup Brown Sugar, packed
1/3 Cup Sugar
1 Tsp Cinnamon
½ Tsp Salt
¾ Cup Chocolate Graham Crackers, crumbs (takes about 5 sheets. Put in zip loc bag and lightly hit with rolling pin)
¾ Cup Flour
½ Cup (1 stick) plus 2 Tbsp butter, melted
2 1/4 Cup Flour
1 1/4 Tsp Baking Powder
1 Tsp Baking Soda
½ Cup Brown Sugar, packed
1 Cup Sugar
½ Tsp Salt
2 Tsp Vanilla
2 ½ Tsp Pumpkin Pie Spice
1 Cup Pumpkin Puree (not pie filling)
½ Cup Vegetable Oil
¾ Cup Buttermilk
In a small bowl, melt butter and set aside to reach room temperature.
In bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled melted butter and stir with a fork until coarse crumbs form. Set aside.
Preheat oven 350.
Grease and lightly flour 9×13 baking dish.
In bowl, whisk together flour, baking powder, baking soda, brown sugar, sugar, salt and pumpkin spice.
In mixing bowl, whisk pumpkin puree, eggs, vanilla, oil and buttermilk.
Slowly add flour mixture to the pumpkin mixture until combined.
Pour batter into baking dish. Sprinkle crumb topping all over the top of your cake batter.
Bake 33-35 minutes until your toothpick comes out clean near the center.