Preheat oven to 350 degrees. Line a 9-inch cake pan or 8x8-inch square pan with parchment paper.

To make the filling and topping, whisk together cinnamon, sugar, flour, pumpkin spice, and cinnamon to a medium-sized bowl.

Add cold cubed butter Cut butter into sugar mixture using a pastry blender or crisscrossing 2 knives, until crumbly. Set aside.

To make the cake batter, combine dry cake ingredients in a large bowl and whisk to combine.

Create a well in the center and add the oil, eggs, pumpkin, and vanilla; whisk until smooth.

Pour half of the batter into the prepared pan.

Sprinkle with ⅓ of the topping mixture.

Pour remaining batter over the streusel topping and sprinkle with remaining streusel topping.

Bake coffee cake for 45-50 minutes or until a knife is inserted in the center of the cake and comes out with only a few moist crumbs.

Cool for 15 minutes before serving.

To make the glaze, warm the maple syrup for 15 seconds in the microwave. Add the powdered sugar and whisk until smooth.

Pour glaze over cake and allow 10-15 minutes to set.

Slice cake into wedges and serve warm or at room temperature.