In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender, or a stand mixer, to beat until combined.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Stir with a wire whisk to break up clumps.
Add half of the dry ingredients into the wet and beat together. Add the other half and mix until combined.
Pour into the prepared baking dish and sprinkled the cinnamon streusel over top.
Cook for 30-38 minutes or until center is no longer "jiggly" and looks set. The edges will be golden brown. Let cool on a cooling rack.
Once cooled make the glaze: beat the butter and vanilla extract until soft and creamy. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream. Keep adding heavy cream, in 1 tablespoon increments, until desired consistency is reached.
Drizzle over the cake and serve.