Step 1

Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.

Step 2

In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

Step 3

Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

Step 4

Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.

Step 5

Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)

Step 6

Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.