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Preheat oven to 350F.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, cream together the cane sugar, butter, eggs, maple syrup, vanilla, and pumpkin until smooth.
Mix in the flour, baking powder, pumpkin spice, and salt. The batter will be thick.
Transfer the batter to a lined & greased 9 x 9 baking dish.
Sprinkle the crumb topping evenly on top.
Transfer to the oven and bake for 45-50 mins, or until it passes the toothpick test.
Let this cool on a wire rack for 20 minutes.
In the meantime, whisk together the vanilla cream cheese icing.
Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!