Consider this shareable autumnal treat a contender for this year’s Friendsgiving dessert, or perhaps just something you’ll want to leave on the counter and slice away at throughout the holiday weekend. It combines two of my greatest loves: chewy mochi cake and buttery streusel. The cake itself is bolstered with canned pumpkin, which lends a subtle, earthy flavor that pairs wonderfully with the brown butter and warm spices. The key to the cake’s bouncy texture is the sweet rice flour—we recommend Koda Farms Mochiko if you can find it. Topped with a pecan-studded crumble, the final cake is both chewy and crisp.