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Preheat oven to 350°F.
Cream together ½ cup unsalted butter and ¾ cup white sugar.
Add 2 eggs and mix well.
Stir in 15 ounce can of pumpkin puree.
Add 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, and 1 tablespoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon baking powder.
Fold the dry ingredients into the wet ingredients until just combined.
Make the crumble topping by mixing 3 tablespoons room temperature butter, ⅓ cup brown sugar, ⅓ cup flour, ¼ teaspoon salt, and 1 teaspoon ground cinnamon until it resembles coarse sand.
Grease a baking dish and line with parchment paper.
Pour half the batter into the prepared pan, then top with half the crumble topping.
Repeat with the remaining batter and crumble topping.
Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.