1-First, preheat your oven to 350°F and grease a 9×13 inch baking dish to get started on the right foot. This simple prep ensures your cake releases perfectly after baking.

2-Next, whip up the crumb topping by whisking together the flour, brown sugar, and cinnamon, then cut in the cold butter until it forms clumpy crumbs set that aside for later magic.

3-Now, mix the dry ingredients for the cake: combine the flour, baking soda, baking powder, salt, and spices in a bowl for even distribution. In another bowl, whisk the wet ingredients pumpkin puree, brown sugar, oil, maple syrup, and milk until they’re smoothly blended. Gently fold the wet mixture into the dry ones, stirring just until combined to keep the batter thick and moist; overmixing is a no-go here!

4-Spread the batter evenly in your prepared pan, sprinkle on that crumb topping, and press it down lightly for a crunchy finish. Pop it in the oven and bake for 30-35 minutes, checking with a toothpick for doneness it should come out clean or with a few crumbs. Once baked, let it cool a bit, then whisk together the vanilla icing ingredients and drizzle it over the warm cake for an extra sweet touch.