1. Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×9-inch baking pan with parchment paper.

2. Make the Crumb Topping

1. In a small bowl, whisk together flour, brown sugar, cinnamon, and salt.
2. Stir in melted butter until the mixture becomes crumbly.
3. Set aside.

3. Prepare the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
3. Add eggs and vanilla extract, mixing until smooth.
4. Stir in pumpkin puree.
5. Gradually add dry ingredients and milk, mixing until combined.

4. Assemble & Bake

1. Pour the cake batter into the prepared pan.
2. Evenly sprinkle the crumb topping over the batter.
3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool & Glaze

1. Let the cake cool for 10 minutes before transferring to a wire rack.
2. If using glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake before serving.