Cake
• Unbleached White All-Purpose Flour | --- | 4 cups
• Baking Powder | --- | 1 tsp
• Ground Cinnamon | --- | 2 tsp
• Ground Ginger | --- | 1 tsp
• Ground Nutmeg | --- | ½ tsp
• Ground Cloves | --- | ½ tsp
• Salt | --- | 1 tsp
• Butter (softened) | --- | ½ cup
• Sugar | --- | 2 cups
• Pumpkin Puree | --- | 2 cups
• Milk | --- | 1 ½ cups
• Eggs | --- | 2

Topping
• Brown Sugar | --- | 1 ½ cups
• Unbleached White All-Purpose Flour | --- | 4 tsp
• Melted Butter | --- | 3 tsp
• Organic Pumpkin Seeds | --- | ¼ cup

**Cake**
1. Preheat oven to 350°F. In a medium bowl, stir together flour, baking powder, spices and salt. In a separate bowl, cream together butter and sugar, then mix in pumpkin puree and egg. Gradually add milk. Pour batter into 9 x 13-inch greased baking pan.

**Topping**
1. Mix topping ingredients (except for pumpkin seeds) and sprinkle over batter. Evenly top with pumpkin seeds.
2. Bake for 45–50 minutes, or until toothpick comes out clean. Cool slightly and serve.
3. Tip: You can easily cut this recipe in half if you’re just making for yourself or your family.