This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is the perfect Fall breakfast or dessert!
Grease a 9 x 9 pan with nonstick cooking spray. In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
Add the wet ingredients to the dry ingredients and mix just until combined.
Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand.
Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!