The best New York style crumb cake is almost as many crumbs as cake. This recipe follows that formula, with just a seasonal swap: instead of a vanilla cake on the bottom, a moist pumpkin cake pops in. The result is infinitely comfortable, especially with a hot cup of coffee or tea. Cinnamon, nutmeg and cloves add fireplace-worthy warmth, while freshly grated ginger adds an invigorating kick. If you’re out of stock, ground ginger works too. (I store whole, unpeeled buttons in the freezer to last longer, and grate them finely on a Microplane like Parmesan cheese.) When your timer nears the 35-minute mark, skip the tester or spade. tooth to check for doneness and opt for a thin knife instead, which provides more surface area and, in turn, more information. A few crumbs of streusel are welcome, while any raw pumpkin batter needs a few more minutes in the oven. The hardest part is waiting for it to cool down – walking around and trying to catch a falling leaf? – but your patience will be rewarded. If you’re complaining about only using half a can of pumpkin, I understand. But the solution is simple: transfer the puree to an airtight container and place it in the refrigerator, where it will keep for up to a week, then use it in any of our other pumpkin puree recipes. Or just bake another crumb cake. Well wrapped, it can stay at room temperature for a few days.