Pumpkin Coffee Cake

In a large bowl, whisk together eggs, vegetable oil, pumpkin puree, granulated sugar, and vanilla extract until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

To make the crumble, combine melted butter, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Mix with your hands or a fork until a crumbly dough forms.

Line an 8x8 or 9x9 inch baking pan with parchment paper. Spread half of the cake batter evenly in the bottom of the pan.

Sprinkle half of the crumble mixture over the batter.

Carefully spread the remaining cake batter over the crumble layer, then top with the rest of the crumble mixture.

Bake in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean, approximately 35-45 minutes.

Allow the cake to cool completely in the pan before lifting it out and slicing into squares.

For the optional glaze, whisk together powdered sugar and milk or cream in a small bowl until smooth.

Drizzle the glaze over the cooled cake squares before serving.