• Preheat the oven to 350ºF (177ºC).
• Spray an 8" square baking pan with non-stick spray. Set aside.

PUMPKIN SPICE STREUSEL

• Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
• Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.

PUMPKIN COFFEE CAKE

• In a large bowl, toss together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
• In a medium size bowl, whisk together the brown sugar, butter, and maple syrup until smooth. Add the egg, pumpkin purée, and milk and whisk again until everything is combined.
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
• Pour batter into prepared pan, spreading it out so that it lays evenly. Sprinkle the streusel evenly over the top of the batter, then bake for 30-35 minutes until a toothpick or cake tester inserted in the center comes out mostly clean. Remove from the oven and allow to cool on a wire cooling rack before adding the glaze.

PUMPKIN SPICE GLAZE

• In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, and pumpkin pie spice until smooth.
• Drizzle the glaze over the coffee cake, or save for drizzling over individual slices after serving. Store leftovers covered tightly at room temperature up to 3 days. Coffee cake freezes well, with or without glaze, up to 3 months. Thaw in the refrigerator or at room temperature.