2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons freshly grated gingerroot*
1/2 teaspoon baking soda
1 cup mashed cooked pumpkin**
1/2 cup milk
Heat oven to 350°F.
Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs; stir in walnuts. Set aside for topping.
Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed.
Pour batter into greased 13x9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
*Substitute 1/2 teaspoon ground ginger.
**Substitute canned pumpkin.
This cake freezes well. Cut into serving pieces before freezing, if desired.