• Preheat oven to 350 degrees and spray an 8x8 dish with non-stick spray, set aside.

For cream cheese mixture:

• Add all ingredients to a small mixing bowl and beat together until smooth, set aside.

For streusel:

• Mix together brown sugar, sugar, and pumpkin pie spice.
• Pour in melted butter and flour.
• Mix together until crumbly and fully combined.
• Set aside until ready to use.

For cake:

• In a medium-sized mixing bowl whisk together flour, baking powder, pumpkin pie spice, baking soda, and kosher salt, set aside.
• In the bowl of an electric mixer add butter and beat until fluffy.
• Add in dark brown sugar and mix until blended.
• Add eggs, mixing thoroughly between each addition.
• Mix in pumpkin puree.
• Alternately add flour and buttermilk to the mixer batter.
• Mix together until fully combined.
• In your prepared pan add half the cake batter and top with little spoonfuls of half the cream cheese mixture.
• Continue one more time and then swirl the batter to combine the cake and cream cheese mixture.
• Top with streusel and bake for 45 minutes until the center of the cake is set and a toothpick comes out clean when tested in the center.
• Let the cake cool and drizzle with glaze.

For glaze:

• Mix together until combined.
• If the glaze is too thin add more powdered sugar, if it's too thick add more coffee.