For the crumb topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, cold and cut into small cubes

For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 ground ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cups pumpkin puree
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk or milk, room temperature

For the vanilla icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions

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