Yield: 9 servings.

For the streusel:
½ cup light brown sugar
¼ cup all-purpose flour
½ cup pecans, finely chopped
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup dark brown sugar
½ cup granulated sugar
1 cup pumpkin puree
½ cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

For the glaze:
½ cup powdered sugar, sifted
2 tablespoons hot honey
1 to 2 tablespoons warm water

Preheat the oven to 350°. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

For the streusel: In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

For the cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.

In a small bowl, combine pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in wet ingredients. Gently stir until just combined.

Spoon half of the batter into pan followed by half of the streusel. Spread rest of batter over the streusel and top with remaining streusel.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes.

For the glaze: In a small bowl, combine sugar and hot honey; stir until well combined. Add 1 tablespoon of warm water and stir. Add more water to thin, if desired. Drizzle glaze over warm cake. Cut into squares and serve with vanilla or butter pecan ice cream.