Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with aluminum foil for easier cleanup and spray with cooking spray.

In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla extract until combined.

Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and spread evenly with a spatula.

To make the crumb topping, in a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, and salt.

Drizzle the melted butter over the dry ingredients and mix with a fork until small pebbles form.

Add the chopped pecans to the crumb topping mixture and stir to combine.

Evenly sprinkle the crumb topping over the cake batter.

Bake for 46 to 51 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).

Let the cake cool in the pan on a wire rack before slicing and serving.