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 or a new one if you’re not lazy like us). Mix togeher 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 cream cheese glaze. In a small sauce pan over medium heat combine the cream cheese, heavy cream, and maple syrup, whisking until everything is melted. Add the confectioners sugar, salt and vanilla and whisk to combine. If the icing is too thick, add a little bit more cream; if it’s too thin add some more powdered sugar.
Once the cake is cool, drizzle with icing, slice into 16 pieces and serve!
Keywords: easy, one bowl, fall, buttery, moist, the best