Ingredients
Equipment
Method
Preheat and prepare the pan
- Preheat the oven to 350°F and grease a sheet pan with a light coating to prevent sticking.
Mix the dry ingredients
- Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together in a bowl until evenly combined and no spice clumps remain.
Make the pumpkin batter
- Beat pumpkin puree, vegetable oil, eggs, granulated sugar, and orange zest until smooth and glossy, with the eggs fully incorporated.
Combine wet and dry
- Fold the pumpkin mixture into the dry ingredients until the batter is uniform with no dry streaks.
Bake the base layer
- Spread the batter evenly onto the sheet pan, smoothing to the edges for uniform baking, then bake for 25-30 minutes.
Make and add the crumb topping
- Mix flour, brown sugar, and cold butter until crumbly, then sprinkle the topping evenly over the batter before baking or during the bake window if needed for coverage.
Check doneness and cool
- Bake until a toothpick inserted into the center comes out clean, with the crumb topping set and lightly golden.
- Cool before slicing into squares so the crumb holds its texture and the loaf finishes setting.
Notes
Pro tip: spread the batter all the way to the sheet pan edges so each square bakes at the same rate. Store covered in the refrigerator up to 4 days; rewarm briefly if you like. Freezing is yes—freeze individual squares in an airtight container up to 2 months and thaw overnight in the fridge. For a simple dietary swap, use a plant-based egg substitute designed for baking in place of the eggs.