Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.

In a large bowl, add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk until well combined.

Add flour, baking powder, baking soda, and salt; stir until just combined, do not overmix.

Pour batter into prepared pan, smoothing the top with a spatula; set aside.

To prepare the crumb topping, combine flour, sugars, and salt in a medium bowl.

Add melted butter and mix until small crumbs form; stir in chopped pecans.

Sprinkle the crumb topping evenly over the cake batter.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 5 days.