Make the streusel topping:

1. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well-combined.
2. Add the cubed cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles chunky wet sand. Refrigerate while preparing the batter.

Make the pumpkin coffee cake:

1. Preheat to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until evenly distributed.
3. In a large mixing bowl, add softened butter, white sugar, and brown sugar. Beat with a hand mixer on medium-high speed for 3–4 minutes until light and fluffy.
4. Add in the eggs and vanilla and beat again until the mixture is smooth and creamy.
5. Add one-third of the flour mixture, then mix on low until combined. Add half the pumpkin puree and half of the sour cream, mixing again. Continue alternating flour and pumpkin puree-sour cream, ending with flour, until just combined.
6. Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly on top.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 5 minutes, then lift it out and transfer to a wire rack to cool completely before glazing.

Make the maple glaze:

1. In a medium mixing bowl, whisk together confectioners’ sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency as needed.
2. Drizzle glaze over the cooled cake, let it set, then slice and serve.