Preheat oven to 350ºF. Butter and flour or spray with non stick cooking spray a 9-inch bunt pan or 9-by-13-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a large bowl, whisk together oil, applesauce, pumpkin, vanilla, and both sugars until well mixed.
Whisk in the eggs.
Add flour mixture to pumpkin mixture and stir until just combined, do not over mix.
Remove the Pumpkin Coffee Cake topping from the fridge.
Pour half of the pumpkin cake batter into the bundt cake pan or cake pan.
Sprinkle with the Pecan Pumpkin Spice Streusel.
Then pour in the rest of the pumpkin coffee cake batter.
Spread the Homemade cinnamon pecan crumb topping all over the top evenly.
Bake cake until a toothpick inserted into the center comes out clean, 55 to 100 minutes.
Allow cooling in pan on a wire rack at least 20 minutes.