Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan, or line it with parchment paper for easier removal.

Prepare the Streusel Topping:

In a bowl, mix the flour, brown sugar, and cinnamon.

Add the cold, cubed butter, and using a pastry cutter or your fingers, work it into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

Make the Cake Batter:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a separate bowl, mix the melted butter, granulated sugar, and vanilla extract. Add the pumpkin puree and eggs, stirring until smooth.

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.

Assemble the Cake:

Pour the batter into the prepared pan, spreading it evenly.

Sprinkle the streusel topping over the cake batter in an even layer.

Bake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze:

While the cake is cooling, whisk together powdered sugar, vanilla, and milk until smooth.

Drizzle the glaze over the cooled cake.