Pumpkin Skillet Coffeecake With Streusel Topping Recipe
For the Streusel Topping: In a medium bowl (or the bowl of a stand mixer), combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand (or with a paddle attachment) to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing (or mixing) to form a clumpy mix. Cover and refrigerate until needed, or transfer to a zip-top bag and freeze for up to 3 months.