Makes a whole pan? Like 12 squares

This is easily one of my favorite meals of the week. If you try just one recipe this week, let it be this.

Streusel

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½ cup all-purpose flour

½ cup packed brown sugar

½ cup chopped pecans

1 teaspoon cinnamon

Pinch of salt

6 tablespoons unsalted butter, melted

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Cake

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2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

2 teaspoons pumpkin pie spice

½ cup butter, softened

¾ cup packed brown sugar

½ cup granulated sugar

2 large eggs

1 can pumpkin purée, 15 ounces

½ cup sour cream

2 teaspoons vanilla

¾ cup semisweet chocolate chips

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Instructions

1. Heat the oven to 350°F, or 325°F on convection mode if you have it. Grease or line a 9-by-13-inch baking pan. I used a smaller one, 8-by-10 and it worked fine, just took a little longer to bake.

2. In a small bowl, combine all the streusel ingredients. Mix until clumps form, then refrigerate while making the batter.

3. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.

4. Beat the softened butter, brown sugar and granulated sugar for 2 minutes with a hand or stand mixer.

5. Beat in the eggs one at a time. Add the pumpkin, sour cream and vanilla.

6. Fold the dry ingredients into the wet ingredients just until combined. Add the chocolate chips, maybe a few extra for good measure.

7. Spread the batter evenly in the pan. Break the streusel into chunks and distribute it over the top.

8. Bake for 40 to 48 minutes, until the center is set and a toothpick comes out mostly dry.

9. Cool for at least 30 minutes before slicing.

Storage: Keep covered for 3 days at room temperature or freeze individual pieces.