Preheat oven to 350 degrees F. Line a 9x9 baking pan with foil and spray with non-stick cooking spray;set aside.
Make the cake by whisking the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl until combined. In a medium bowl mix together the pumpkin puree, brown sugar, oil, maple syrup, and milk/buttermilk until combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. Do not over mix! Pour/spoon the batter into the prepared baking pan. Spread the batter to make an even surface then add the crumb topping.
Make the crumb topping by adding flour, brown sugar, salt and cinnamon in a medium side bowl; mix together. Cut in the cold butter using a pastry blender or a fork (sometimes your hands work best). Mix in cold butter to create crumbs and clumps.
Grab some of the crumb topping and make a big ball. Then gently crumble the topping into batter. Do this until all the crumb topping in on top of the batter.
Bake cake for 30-40 minutes . Check doneness by inserting a toothpick into the center of the cake. The toothpick should come out clean with some moist crumbs. Let cake cool complete before adding the glaze.
Once the cake has cooled completely (roughly 30-45 minutes). Whisk the confectioners sugar, 1-2 tablespoon milk together until smooth. Sprinkle in cinnamon and mix.
Drizzle glaze over cake. Cut into squares and enjoy!