Name: Pumpkin Streusel Spoon Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Ingredients: 10 tablespoons unsalted butter; 1/2 cup pecans; 1 2/3 cups all-purpose flour; 1 cup light brown sugar, packed; 1 1/2 teaspoons baking powder; 3/4 teaspoon pumpkin pie spice; Kosher salt; 1 large egg white; 1 cup pure pumpkin puree (see Cook’s Note); 2 tablespoons pure maple syrup, plus more for serving; 1 large egg; 1/3 cup buttermilk; 2 teaspoons pure vanilla extract; Whipped cream, for serving

Directions

Special equipment:

a 2-quart ceramic or glass baking dish

Place a rack in the center of the oven and preheat to 375 degrees F. 
Melt the butter, stirring occasionally, in a medium saucepan over medium heat, about 3 minutes. Continue to cook the butter, stirring frequently, until light brown specks start to form and the butter smells deeply nutty, 4 to 6 minutes. Pour the browned butter into a small bowl and set aside to cool slightly.
Spread out the pecans on a small baking sheet and toast in the oven until lightly browned and fragrant, 6 to 8 minutes. Cool slightly, coarsely chop, then set aside.
Whisk together 2/3 cup of the flour, 1/2 cup of the brown sugar, 1/2 teaspoon of the baking powder, 1/2 teaspoon of the pumpkin pie spice and 1/4 teaspoon salt in a medium bowl. Add the pecans and whisk to combine. Add the egg white and 4 tablespoons of the slightly cooled browned butter and use a rubber spatula to stir until a crumbly dough forms. Chill the pecan streusel in the refrigerator until slightly firm, about 10 minutes.
Meanwhile, whisk together the pumpkin puree, maple syrup and remaining 1/4 teaspoon pumpkin pie spice in a small bowl. Set aside.
Whisk together the remaining 1 cup flour, 1/2 cup brown sugar, 1 teaspoon baking powder and 1/2 teaspoon salt in a large bowl. Set aside. Whisk together the egg, buttermilk and vanilla extract in a small bowl or liquid measuring cup, then pour on top of the flour mixture. Add the remaining browned butter and use a rubber spatula to gently stir until just combined. The batter will be thick.
Spread the batter evenly into the bottom of a 2-quart ceramic or glass baking dish. Use the back of a spoon to create 8 large divots in the batter, making sure that the divots aren’t too deep and expose the bottom of the dish. Fill the divots with 8 large spoonfuls of the pumpkin mixture. Remove the pecan streusel from the refrigerator and use your fingers to pinch off large craggily pieces of the streusel and arrange evenly on top of the pumpkin and the batter.
Bake for 20 minutes, then rotate the baking dish. Continue to bake until the spoon cake is slightly puffed, the streusel is golden brown and crispy, and a cake tester or wooden skewer inserted into the cake comes out with moist crumbs, another 10 to 15 minutes. The center might remain just slightly wobbly, but that is okay. Let cool for 15 minutes.
To serve, spoon portions of the warm cake onto small plates or bowls, drizzle with maple syrup and top with dollops of whipped cream.