Espresso and Lime

0 Preheat your oven to 350 degrees and prepare a 9 inch square or 7"x11" deep baking dish by greasing and lining with parchment paper
2 In a large bowl, whisk together 2 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon and 1-2 teaspoons of pumpkin spice or chai spice (depending on how bold you want your flavors) and set aside
3 In a separate bowl, whisk together 1 1/4 cup of pure pumpkin puree with 1/3 cup of tightly packed brown sugar, 1/2 cup of canola oil, 1/4 cup of maple syrup and 1/4 cup of whole milk until it is smooth and fully combined
4 Add the pumpkin mixture into the dry ingredients and stir until just combined
5 Make the crumb topping by cutting 4 tablespoons of cold, cubed butter into a combination of 1/3 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1/2 cup of tightly packed brown sugar, a teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of salt until the texture is like damp sand
6 Pour the thick pumpkin batter into the prepared baking dish and then top with the pumpkin spice crumble topping (or layer the ingredients, see instructions above)
7 Bake uncovered in a 350 degree oven for 30-35 minutes Note: Do not remove the cake from the oven until the center feels set and a toothpick comes out mostly dry from the very center of the cake
8 Transfer the coffee cake onto a cooling rack and let it cool still in the baking dish for about 10 minutes before transferring it directly onto the cooling rack to continue cooling
9 Make the vanilla drizzle by combining 3/4 cup of confectioners sugar with 1/2 teaspoon of vanilla extract in a small bowl and adding just enough whole milk or heavy cream to create a drizzle-able consistency (1-2 tablespoons)
10 Slice the cooled coffee cake, drizzle with the spiced vanilla drizzle and dust with confectioners sugar
11 Serve warm or at room temperature