Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan or a similar size.
Make the Streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in chopped pecans. Set aside.
Mix the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a large bowl, beat the softened butter with granulated sugar and brown sugar until creamy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and pumpkin puree until smooth. Add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).
Assemble the Cake: Spread half of the cake batter into the prepared pan. Sprinkle half of the pecan streusel over the batter. Top with the remaining cake batter, spreading evenly. Sprinkle the rest of the pecan streusel on top.
Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
Make the Maple Icing: In a small bowl, whisk together powdered sugar, maple syrup, and enough milk to reach your desired drizzling consistency.
Drizzle and Serve: Once the coffee cake has cooled slightly, drizzle the maple icing over the top. Slice and enjoy! This cake combines the warmth of pumpkin, a crunchy pecan streusel, and a sweet maple icing that brings it all together—perfect for a fall treat!