Pumpkin Coffee Cake

Directions

1. Make the streusel: In a medium bowl, combine 3/4 cup flour, 3/4 cup chopped walnuts, 3/4 cup packed light brown sugar, and 1 teaspoon pumpkin pie spice. Pour in 6 tablespoons melted salted butter and stir until crumbly. Cover and refrigerate for at least 15 minutes (or up to 1 day).
2. Preheat the oven to 350°F. Spray a 13x9-inch baking pan with baking spray, then line with parchment paper leaving a 1-inch overhang. Spray the parchment as well.
3. In a large bowl, whisk together 1 cup unsweetened pumpkin puree, 2/3 cup packed light brown sugar, 1/2 cup vegetable oil, 1/2 cup sour cream, 1/2 cup granulated sugar, 1 1/2 teaspoons vanilla extract, and 2 large eggs until smooth. Add 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, stirring just until combined.
4. Pour the batter into the prepared pan and smooth the top with an offset spatula. Take the cold streusel from the fridge and break it into dime-sized pieces with your fingers, then sprinkle evenly over the batter.
5. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely in the pan.
6. For the drizzle: Place 2 ounces cubed cream cheese in a medium microwave-safe bowl and microwave until very soft, about 10 to 15 seconds. Whisk in 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1 tablespoon water until smooth.
7. Use the parchment overhang to lift the cake from the pan. Drizzle the cream cheese mixture over the top. Let set for 15 minutes before slicing and serving.