2 cups flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

6 Tbsp butter

1 cup sugar

2 eggs

15 oz can pumpkin

Crumb topping

1/4 cup and 1 Tbsp sugar

3/4 cup flour

4 Tbsp cold butter

1 tsp cinnamon

Combine the dry ingredients and set aside. Beat the sugar and butter until fluffy. Add the eggs and pumpkin and mix well. Add the dry ingredients and mix until smooth. Pour into a greased 8-inch-by-8-inch baking dish. Combine the crumb topping with a fork. Sprinkle onto batter. Bake at 350 F for 40-45 minutes. Cool before slicing.

Recipe courtesy of Becky Metz, Greensburg