• Preheat oven to 350 degrees F.
• Spray an 8 or 9-inch square cake pan with nonstick cooking spray or line pan with parchment paper to remove from pan easily also spraying with nonstick cooking spray. Set aside.

Crumble topping

• Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon well, should be crumbly.

Cake

• In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, baking soda and flour together and set aside.
• Using a mixer, cream together softened butter and sugars for 2 minutes.
• Add eggs and mix well.  Then add the pumpkin puree and Greek yogurt to the wet mixture and mix well.
• Pour dry ingredients into the wet and mix until fully combined.
• Spread half the batter into the prepared baking pan.
• Top with half of the crumble topping and pour remaining batter on top.
• Sprinkle with remaining crumble mixture and pecans and place in the oven.
• Bake for 45 minutes. or until a toothpick inserted in the middle comes out clean.  
• After the cake has cooled 15 minutes, add glaze. Can transfer the cake to a baking rack, by loosening the cake from pan or pull the parchment paper up by sides and place on rack if you want the glaze to drip down the sides, otherwise leave in pan and add glaze on top.

Browned Butter Glaze

• Place butter in saucepan and let butter brown for 5-7 minutes over heat, whisking frequently to get the browned butter bits.
• Removed from heat and let sit for a few minutes, then pour into a small bowl. Add 1 cup of the powdered sugar with vanilla and milk and whisk together. Add more powdered sugar adding until pouring consistency and drizzle over pumpkin cake. You may not need all the powdered sugar. Depending on how much glaze you want, you may have some left over glaze. You can serve more with the cake when serving if you wish.
• Keep cake in sealed container up to 3 days. 

  Coffee Cake recipe has been updated.