1. Preheat oven to 350 degrees and line an 8x8 square pan with foil or parchment paper. Spray the foil with cooking spray and set aside.

2. For the streusel topping, combine all streusel ingredients (1 cup flour, 1 tsp pumpkin pie spice, 3/4 cup brown sugar, 3/4 cup chopped pecans, 6 tbsp unsalted butter (melted & cooled) in a small bowl and stir until crumbly. Set aside until ready to use.

3. For the cake: whisk together1 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp pumpkin pie spice, 1/3 tsp salt (through the salt) until well mixed. In a separate bowl, whisk together the oil, pumpkin and sugar until smooth, then add the eggs, yogurt and vanilla and whisk until smooth.

4. Pour wet mixture into bowl with flour and whisk until smooth. Fold in the pecans.

5. Pour cake batter into the prepared pan, then sprinkle the streusel over the top evenly, pressing it gently into the top of the cake batter.

6. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan completely before removing and cutting into squares.

7. 1. Optional: whisk together ½ cup powdered sugar and 2 tbsp milk to create a glaze and drizzle over cooled cake.