• Preheat the oven to 350°F, and lightly grease a 9x9-inch or 11x7-inch baking pan. Set aside.

For the Streusel Topping:

• Place the ingredients in a food processor, and pulse briefly until moist crumbs form. There should be no dry sandy patches. (You can use a bowl with two forks, a pastry cutter, or your hands if you don’t have a food processor.)
  5 tablespoons (70 g) unsalted butter, ¾ cup (90 g) all-purpose flour, ½ cup (106 g) light brown sugar, 1 tablespoon ground cinnamon
• Transfer the topping to the refrigerator until ready to use.

For the Cinnamon Filling:

• In a small bowl, use your fingers or two forks to combine the filling ingredients until small crumbs form. Set aside.
  3 tablespoons (43 g) unsalted butter, 1 tablespoon ground cinnamon, ½ cup (60 g) all-purpose flour, ½ cup (106 g) light brown sugar

For the Cake Batter:

• In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  2 cups (240 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
• In a medium bowl combine the pumpkin puree, light brown sugar, granulated sugar, oil, sour cream, milk, eggs and vanilla.
  1 cup (227 g) pumpkin puree, ½ cup (106 g) light brown sugar, ½ cup (106 g) granulated sugar, ½ cup (100 mL) canola oil, 2 ounces (57 g) sour cream, ¼ cup (57 mL) milk, 2 (100 g) large eggs, 1 teaspoon pure vanilla extract
• Pour the wet ingredients into the dry ingredients and mix just until combined. Make sure not to over; otherwise, the cake will be tough.
• Spoon half the batter into the prepared pan, and sprinkle the filling evenly over the batter.
• Carefully spoon the remaining batter over the filling and spread into an even layer. Sprinkle the streusel topping evenly over the batter.
• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely before adding the glaze.

For the Glaze:

• In a small bowl, whisk together the powdered sugar and milk.
  1 cup (114 g) powdered sugar, 1 to 2 tablespoons milk
• Drizzle the glaze over the cooled cake, and serve. See post for tips and storage options.