Step 1

For the Crumb Topping:

Step 2

In a medium sized bowl, put sugars, unsweetened cocoa powder, and salt and stir until combined.

Step 3

Add the melted butter and then cake flour and mix (hands work best for this).

Step 4

Toss in the pecans and chocolate chips and mix in.

Step 5

Set aside.

Step 6

For the Cake:

Step 7

Preheat oven to 325F.

Step 8

Spray baking spray a 9-x-9-inch pan or two loaf pans.

Step 9

In a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes.

Step 10

Using a separate bowl add the buttermilk, pumpkin puree, vanilla bean paste, pumpkin pie spice, and eggs and whisk until fully combined.

Step 11

Grab another bowl and add flour, baking powder, baking soda, and salt.

Step 12

Alternate adding dry ingredients, then wet, then dry, then wet, and finish with dry.

Step 13

Mix on low until fully combined.

Step 14

Be careful to not over-mix.

Step 15

Fold in the chocolate chips and pecans.

Step 16

Using a regular size ice cream scoop, scoop out three scoops per pan.

Step 17

Even out with a spatula.

Step 18

Evenly divide crumb topping (as evenly as you can) into pieces over top of the batter.

Step 19

Bake for 45-55 minutes depending.

Step 20

Check by using a wooden skewer or knife to see if it comes out clean.

Step 21

Let cool on wire rack.

Step 22

For the Glaze:

Step 23

Simply whisk together the cream, caramel sauce, butter, and powdered sugar in a medium bowl.

Step 24

When cake is cool pour glaze over the top of them.

Step 25

Let it firm up.

Step 26

Cut into pieces and enjoy.