Remember how I said I made pumpkin squares for the Monday Night Vegan Potluck? Well, here’s the recipe (finally!).

The recipe is from Veganomicon (I’m in a rut, a happy tasty Veganomicon rut!) and everyone loved them. I talked to my friend Stuart yesterday and when I mentioned I still had a few left over he immediately asked if I happened to have any in my messenger bag because, really, that would make his day.

I must admit that I’ve breakfasted on these this week and eaten slivers all throughout the day. They remind me a lot of banana bread…except pumpkin, and the pecan streusel is uber tasty (even though I bought the salted pecans instead of plain roasted pecans by accident).

Pumpkin Crumb Cake with Pecan Streusel

Pecan Streusel:
1/4 c all purpose flour
3 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp allspice
1 Tbsp canola oil
1 c coarsely chopped pecans

1 (15 oz) can of pumpkin puree
3/4 c soy milk
1/4 c canola oil
1.5 c granulated sugar
3 Tbsp molasses
2 tsp vanilla
2 2/3 c all purpose flour
1 Tbsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/2 tsp cloves

Preheat the oven to 350. Lightly grease a 9×13 pan.

For the streusel:
In a small bowl, mix the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans.

For the cake:
Combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add half the flour, the baking powder, salt, and the spices. Use a fork to fold everything together. Add the remaining flour and mix gently until combined.

Pour batter into the prepared baking pan and spread evenly. Scatter the streusel on top as evenly as possible.

Bake for 45-50 minutes, until an inserted knife comes out clean.