1-Preheat the oven to 350°F (177°C) and grease a 9-inch round pan or 2.5-quart baking dish to ensure even baking and easy removal.

2-For the crumb topping, mix 1/2 cup all-purpose flour, 1/2 cup packed light or dark brown sugar, and 1 and 1/2 teaspoons ground cinnamon; cut in 1/4 cup cold unsalted butter until crumbs form, then set aside for later use.

3-Whisk together the dry ingredients for the cake: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger in a large bowl.

4-In another bowl, whisk the wet ingredients: 1 cup pumpkin puree, 1/2 cup packed light or dark brown sugar, 1/2 cup canola or vegetable oil (or melted coconut oil), 1/4 cup pure maple syrup, and 1/4 cup milk until fully combined for a smooth batter.

5-Combine the wet and dry mixtures, stirring just until blended the batter will be thick, so don’t overmix to keep the texture light.

6-Pour the batter into the prepared pan, spread it evenly, and sprinkle the crumb topping over it, pressing gently to help it adhere.

7-Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs, then let it cool slightly.

8-For the icing, whisk 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or half-and-half or milk), and 1/4 teaspoon pure vanilla extract; add more liquid if needed to thin, and drizzle over the warm or cooled cake.