1. Get Your Pan Ready (5 minutes) Heat your oven to 375°F. Line a 9×13 pan with parchment paper but let some hang over the sides – you’ll thank me later when you’re trying to get them out. Spray it with cooking spray too.

2. Make the Crumble Stuff (8 minutes) Dump all your dry ingredients in a bowl and mix them up. Add the cold butter chunks and start mashing everything together with two knives or a pastry cutter. You want it to look like chunky breadcrumbs with some bigger pieces mixed in.

3. Press Down the Bottom (3 minutes) Take half of your crumble mixture and smoosh it into the bottom of your pan. Use a measuring cup to really pack it down hard – don’t be gentle here. You want it nice and compact.

4. Make the Pumpkin Part (5 minutes) Mix the pumpkin, brown sugar, eggs, vanilla, and spices in another bowl. Whisk it really well until there are no lumps. This is where having an electric mixer helps, but you can do it by hand if you’re feeling strong.

5. Put It All Together (2 minutes) Pour the pumpkin mixture over your pressed crust and spread it around evenly. Then sprinkle the rest of your crumble on top. Don’t press this part – just let it sit there looking messy and perfect.

6. Bake It (35-40 minutes) Stick it in the oven and wait. You’ll know it’s done when the top looks golden brown and the middle doesn’t wiggle when you jiggle the pan. The smell will make you crazy while you wait.

7. Cool Down Time (2+ hours) This is torture, but you have to let them cool completely, then put the whole thing in the fridge for at least 2 hours. I know it sucks to wait, but if you cut them too early, they’ll fall apart and look like a mess.