Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.

In a large bowl, add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk until combined.

Add flour, baking powder, baking soda, salt, and stir until just combined; do not overmix.

Pour batter into the prepared pan, smoothing the surface with a spatula; set aside.

To prepare the crumb topping, in a medium bowl, combine flour, sugars, salt, and stir with a fork.

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

Stir in chopped pecans until evenly distributed.

Sprinkle the crumb topping evenly over the batter.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack before serving. Store in an airtight container for up to 5 days.