Heat oven to 350° and spray a 8x8 baking dish with cooking spray. Set aside.
TO MAKE THE STREUSEL - Combine all the streusel ingredients into a small bowl and use a pasty cutter, or your hands (this is easiest), to combine it together until a crumb-like mixture forms. Set aside.
TO MAKE THE CREAM CHEESE FILLING - Combine the cream cheese, sugar, egg, and vanilla into a bowl and beat with a mixer until well combined.
TO MAKE THE PUMPKIN CAKE - In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and shredded butter. Mix together with a wooden spoon.
Add the egg, sour cream, and pure pumpkin into the bowl. Beat together, using a handheld mixer, until a thick batter form. It's ok if you see some small butter chunks in it.
ASSEMBLE THE COFFEE CAKE - Pour 2/3 of the pumpkin cake batter into the prepared pan and spread out evenly. Pour the cream cheese mixture over top, trying to keep it away from the sides (not a big deal if it does touch the sides). Drop spoonfuls of the remaining pumpkin batter over the cream cheese mixture and try to spread it out as best you can. It's ok if some cream cheese is showing through or if some pumpkin batter is not covering every part. Sprinkle the streusel evenly over the top.
Bake for 38-45 minutes or until a toothpick inserted into the middle comes out with crumbs.