• Preheat oven to 375℉.
• Line a 9x9 inch baking dish with parchment paper. Allow the ends of the parchment paper to fold over the outer edges of the pan. This will make it easy to lift the cake out of the pan after it's been baked. Set aside while you prepare the batter and crumb topping.

Make the cake batter:

• Place a stick of butter in a saucepan and heat over medium heat until melted. Stir and heat until it is golden brown and bubbly. Remove from heat and allow to cool.
• Add 2 cups flour, pumpkin pie spice, baking soda, baking powder, and salt to a mixing bowl. Stir to combine the dry ingredients. Set aside.
• In the bowl of a stand mixer combine the cooled butter, pumpkin puree, brown sugar, Greek yogurt, eggs and vanilla extract using the paddle attachment. Scrape down the sides of the bowl as needed with a rubber spatula.
• Once the wet ingredients are combined, reduce speed to lowest setting and slowly add the dry ingredients to the wet ingredients. Mix until well combined, scraping down the sides the bowl as needed.
• Set batter aside while you make the crumb topping.

Make the crumb topping:

• In a mixing bowl combine, 1½ cups brown sugar, 1½ cups flour, 1 stick softened butter, cinnamon and a pinch of salt.
• Mix all the crumb topping ingredients together until the texture resembles coarse sand.

Assemble & bake cake:

• Using a large cookie scoop place half the cake batter in the parchment lined pan and spread it out in an even layer with an offset spatula.
• Top batter with half the crumb topping in an even layer.
• Top with the remaining half of the cake batter.
• Finish with the remaining crumb topping, spreading it out over the batter in an even layer.
• Bake cake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the oven.

Prepare the maple glaze:

• While the coffee cake is in the oven make the glaze. Stir together the powdered sugar, maple syrup, vanilla, milk, and salt until you have a smooth lump free glaze.
• Once the coffee cake comes out of the oven drizzle the glaze over the top of the coffee cake and allow the cake to cool to room temperature.
• Once cake has cooled, remove it from the pan and cut it into 16 pieces.