Preheat oven to 350°F (180°C) conventional and grease an 8x8-inch square cake tin.

In a small bowl, combine light brown sugar, all-purpose flour, and cinnamon. Mix until well combined and no large lumps remain.

Add the melted butter and stir until you have a crumbly mixture. Place in the fridge while preparing the cake batter.

In a medium bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Using a whisk, mix until well combined and set aside.

In a large bowl, combine white granulated sugar, eggs, vegetable oil, pumpkin purée, whole milk, and vanilla. Whisk until smooth and well combined.

Add the presifted dry ingredients to the wet ingredients and gently whisk until just combined. Be careful not to overmix.

Pour the batter into the prepared cake tin and spread it out into an even layer. Give the tin a light tap on the counter to release any large air bubbles.

Remove the streusel from the fridge. Evenly scatter the streusel over the top of the batter.

Bake for about 38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.

Allow the cake to cool in the tin for 30 minutes, then use the parchment paper overhang to carefully lift it out and transfer it to a wire rack to continue cooling.

While the cake continues to cool, prepare the vanilla glaze. In a small bowl, combine powdered sugar, vanilla, and milk. Mix until smooth and lump-free.

Once the cake is slightly warm to the touch, drizzle the glaze evenly over the top. Slice and enjoy!