• Heat oven to 350℉ and spray a 9x13 baking pan with cooking spray.

Cinnamon Streusel

• Combine all the streusel ingredients in a small bowl and using your fingers, or a pastry cutter, mix together until it resembles coarse wet sand. Set aside.
  1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 cup granulated sugar, ¼ teaspoon ground cinnamon, 4 tablespoons cold butter

Pumpkin Cake

• In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender, or a stand mixer, to beat until combined.
  
  4 large eggs, 1⅔ cups granulated sugar, 1 cup canola or vegetable oil, 1 can (15 oz) pure pumpkin
• 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. 
  2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon salt
• Add half of the dry ingredients into the wet ingredients and beat together. Add the other half and mix until combined. 
• Pour into the prepared baking dish and sprinkle 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 the cake cool completely on a cooling rack.

Vanilla 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.
  1 tablespoon butter, ¼ teaspoon vanilla extract, 1 cup powdered sugar, ¼ teaspoon ground cinnamon, 4 tablespoons heavy cream
• Drizzle over the cake and serve.