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Preheat oven to 350°F and spray a 9x9 square or 9x13 rectangle pan with baking spray and set aside.
In a bowl whisk together flour, light brown sugar, cinnamon, nutmeg, and salt.
Cut in the small cubes of butter by using a pastry cutter or using your hands, blending the butter into the dry ingredients. Mix until you can form big crumbs, set aside.
To make the cake:
In one bowl whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, set aside.
In another bowl whisk pumpkin puree, vegetable oil, and sugar.
Add in eggs one at a time, whisking well after each addition. Add in vanilla.
Add in the dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients.
Pour cake batter into prepared pan and add crumble on top, gently pressing the crumble into the batter.
Bake for 30 to 35 minutes until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. (For a 9x13 pan check for doneness at 20 to 25 minutes). Let it cool partially before adding the glaze.
To make the glaze:
Whisk together powdered sugar, milk, and vanilla until it’s smooth and lump free. Drizzle onto the still warm crumb cake. Slice, serve, and enjoy!
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