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Preheat oven to 350°. Line a 9x9” pan with foil and spray
with cooking spray.
Whisk in pumpkin, greek yogurt, vanilla and milk in a large
bowl until no lumps remain. Whisk in sugar, then baking
powder, salt, and pumpkin pie spice. Stir in flour with a
spatula or wooden spoon. Batter will be thick. Pour into
prepared pan.
In a small bowl, stir butter, brown sugar, cinnamon and 2
tablespoons of flour with a fork. Stir in pecans. Spread on
top of pumpkin cake layer.
Bake about 20 minutes until a toothpick inserted 2” from the
side of the pan comes out clean. Cool until you can’t stand it
anymore, then cut into squares and serve. It can take up to
30 minutes to bake, depending on your oven. Take it out as
soon as a toothpick comes out clean along the edges.
Remember, the yogurt will change the texture of the cake. It
will be chewier.
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