Pumpkin Spice Coffee Cake

Preheat the oven to 350F degrees.

Spray the bottom and sides of a 9"x13" cake pan with non-stick cooking spray.

Make the Streusal Crumb Topping:

In a medium-sized, microwave-safe bowl, melt the butter. Add the flour, sugars & cinnamon and mix until the consistency feels like wet sand.

Make the Pumpkin Cake:

In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.

In a separate medium bowl, beat together the pumpkin, oil, brown sugar, eggs, vanilla and, sour cream until smooth.

Gently pour the wet mixture into the dry ingredients, mixing with a large rubber spatula until just combined.

Pour the cake batter into your prepared baking pan, and smooth until level.

Spread the streusal crumb topping over the batter until evenly covered.

Place cake in the preheated oven and bake for 35 to 40 minutes, or until there are no jiggles in middle of the cake, and a toothpick comes out clean.

Make the Drizzle Glaze:

In a small bow,l whisk together the milk, vanilla, cinnamon, and powdered sugar until smooth. Add extra milk a few drops at a time if needed to get a consistency for drizzling.

Allow cake to cook to room temp before drizzling over the entire top.