-
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.