To make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon and salt. Add the melted butter and mix to combine.

Using a fork, add the gluten-free flour and mix to form large crumbs. Do not mix with a spoon or overmix or the mixture will become pasty. Cover with plastic wrap and set aside.

To make the pumpkin cake: Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper and spray with cooking spray.

In a large bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves until combined.

In a separate bowl, whisk together the eggs, pumpkin, milk, oil and vanilla extract.

Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula until just combined.

Pour the cake batter into the prepared pan and smooth the top. Sprinkle the crumb topping over the cake.

Bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean. Let cool to room temperature before topping with the glaze.

To make the glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla and salt until smooth. Add more powdered sugar if the glaze is too thin or more milk if the glaze is too thick.

Drizzle the glaze over the cooled cake. Slice and enjoy!