Ingredients

For the streusel:
• 3/4 c flour
• 1/4 c brown sugar
• 1/4 c granulated sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 6 tbsp butter, melted
For the cake:
• 2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 c pumpkin purée
• 1/2 c oil
• 1/2 c brown sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 1/4 c milk
For the cream cheese:
• 8 oz cream cheese, room temp
• 1/4 c sugar
• 1 egg white
• 1/2 tsp vanilla
For the vanilla glaze:
• 2 c confectioners sugar
• 3-4 tbsp heavy cream
• 1 tsp vanilla

Instructions

For the streusel:
1. In a small bowl, combine all ingredients and mix well. Texture will be lumpy, set aside.
For the cream cheese:
2. Combine all ingredients well, until the texture is smooth. Set aside.
For the cake:
3. Start by preheating the oven to 350ºF. Line the bottom your 8 inch spring foam pan with parchment paper, and spray the sides with non-stick spray.
4. In a medium-sized bowl, combine the oil, sugar, egg, pumpkin, vanilla, and milk. Set aside.
5. In a larger bowl, combine the flour, baking soda, baking powder, salt, and spices. Pour the wet ingredients into the dry ingredients and fold until well combined. Try not to over mix.
6. Take your greased spring foam pan and pour half of the cake mixture into the pan. Now, take the cream cheese mixture and pour over the cake mixture. The cream cheese will not cover the entire area, that's OK. Next, pour the remaining cake batter over the cream cheese.
7. Now add the crumb topping, lightly pressing into the cake.
8. Bake for about 30-35 minutes. Let cool, then add the vanilla glaze.
For the vanilla glaze:
9. In a medium-sized bowl, add the vanilla to the confectioners sugar. Add one tablespoon of heavy cream at a time until you've reached desired consistency.

Notes