Heat oven to 350 degrees.
In a large bowl combine flour, cinnamon, nutmeg, gloves, ginger, baking soda, powder and salt.
3 cups all purpose flour, 3 tsp cinnamon, 1 tsp nutmeg, 1 tsp ground gloves, 1 tsp ginger, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
In a medium bowl whisk together oil, brown sugar, eggs, vanilla, pumpkin and sour cream.
½ cup vegetable oil, 1 ½ cups brown sugar, 3 eggs, 3 tsp. vanilla, 15 ounce can of pumpkin puree - we use Libby’s, ½ cup sour cream
Mix the wet ingredients into the dry ingredients and stir until combined. Pour into a prepared baking dish.
In a small bowl combine softened butter, brown sugar, flour, and cinnamon. Mix until crumbly. Mix in pecans.
½ cup butter, 1 cup brown sugar, ⅓ cup flour, 2 tsp. Cinnamon, 1 cup pecans
Add crumble mixture to the top of the cake batter. Try your best to sprinkle it in an even layer.
Bake for 35-40 minutes.