Preheat oven to 350F. Grease and line a 9” square baking pan with parchment paper.
To Make the Crumb Top: Stir all ingredients together in a bowl until crumb like texture. Set aside.
To Make the Cake: In a large bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice together. Set aside.
In the bowl of a stand mixer, beat the brown sugar, melted butter, and egg for 2 minutes on high. Stir in the pumpkin puree and milk.
Add the pumpkin mixture into the flour bowl, then stir just until combined. Be careful not to over mix. Transfer the batter into the prepared baking pan. Use a spatula to even out the surface.
Evenly distribute the crumb mixture on top of the cake batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a couple moist crumbs. Remove from oven and let cool in the pan for at least 10 minutes before cooling completely on a wire baking rack.
Top the coffee cake with icing (confectioners sugar, milk, and vanilla extract) to serve. Enjoy with BUBBL'R Cranberry Grapefruit Sparkl’r for a refreshing complimentary drink!