Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.
Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
Bake 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean.
Store covered on the counter for up to 2 days or freeze for up to one month.
Please note this coffee cake, as described and showed in photos, is dense, thick and moist. It's not light and airy like a cake.The video forgot to add milk. FOLLOW THE RECIPE not the video, as is a good rule for ALL recipes on all sites.