Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.

Step 3: Add Pumpkin and Eggs

• Mix in the canned pumpkin puree until well combined. Add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 5: Mix Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.

Step 6: Fold in the Pears

• Gently fold the diced pears into the batter, ensuring they’re evenly distributed throughout the mixture.

Step 7: Prepare the Topping (Optional)

• If you’re adding a topping, combine the chopped nuts, cinnamon, and brown sugar in a small bowl. Sprinkle this mixture evenly over the top of the cake batter in the pan.

Step 8: Bake the Cake

• Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice into squares and enjoy!