Sarah | Broma Bakery

Preheat oven to 350°F and line a 9 x 9 pan with parchment paper. Set aside.
In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
Pour the batter into your prepared pan and set aside to make the topping.
In a large bowl (you can use the same dirty bowl if you’re lazy like me). Mix together the flour, cinnamon, nutmeg sugar, and salt. Using a pastry blender, cut in the butter until the mixture starts to clump together. Pour the crumble on top of the pumpkin batter, spreading out evenly to the edges.
Bake for 30-40 minutes, or until a knife inserted in the center of the  pan comes out clean. Allow to cool.
While the cake cools, make the vanilla glaze. In a medium bowl combine the confectioners’ sugar, milk, maple syrup, vanilla, salt. Whisk to combine. If the icing is too thick, add a little bit more milk; if it’s too thin add some more confectioners’ sugar.
Once the cake is cool, drizzle with icing, slice into 16 pieces and serve!