Preheat the oven to 375 degrees and line an 8x8 baking dish with parchment paper. Set aside.

Pumpkin Coffee Cake

In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.

Remove from heat and pour browned butter and all the brown bits into a large mixing bowl and let cool for 5-10 minutes or until slightly warm.

Add brown sugar to the browned butter and whisk until combined.

Whisk in the eggs, vanilla bean pastes, pumpkin puree, and Greek yogurt. Mix until fully combined.

In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and ginger.

Add dry ingredients into wet ingredients and mix until fully incorporated.

Streusel Topping

In a microwave safe bowl, melt the butter.

Add flour, sugar, salt, and pumpkin pie spice into the melted butter and stir until combined.

Pour ½ of the cake batter into the prepared 8x8 baking dish, then top with ½ of the streusel mixture, adding the remaining batter on top of the streusel, followed by the remaining streusel on top.

Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.

Remove from the oven and let cool.

Glaze Drizzle

In a medium sized bowl, whisk together the powdered sugar, cinnamon, and milk.

Once the cake has cooled, drizzle with glaze and enjoy.