• Preheat oven to 350 degrees. Grab a 9 x 9 inch baking pan and spray with nonstick spray and lightly flour pan.  Set aside.

Making the Cinnamon Streusel Topping 

• To make the cake, combine your dry ingredients in a medium bowl (2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin spice).

Making the Cake Batter

• To make the cake, combine your dry ingredients in a medium bowl (2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin spice).
• Next, combine the 1 cup pumpkin puree, 1/2 cup light brown sugar, 1/2 cup melted coconut oil, 1/4 cup pure maple syrup (not maple pancake syrup), and 1/4 milk.  Whisk till combined and then fold in the dry ingredient mixture until the batter is just combine, don't overmix.
• The batter will be thick, this is normal.  Spread batter evenly in your prepared baking pan. 
• Sprinkle streusel topping over cake batter and lightly press down. 
• Bake for 30-35 minutes, or until a toothpick comes out mostly clean, there will some crumbs from the topping but the cake should be done.  Allow to cool while you are making the glaze.

Making the Powdered Sugar Glaze

• In a small bowl, combine 1/2  cup powdered sugar, 2 tablespoons almond milk creamer (or milk), 1/4 teaspoon vanilla.  Whisk till smooth and the consistency to drizzle over cake.  Drizzle over warm cake and allow the glaze to set before cutting and serving.