• Preheat oven to 350 degrees F and spray a 9x9 dish with non-stick spray, set aside.

For streusel:

• Whisk together all-purpose flour, brown sugar, granulated sugar, pumpkin pie spice, and kosher salt.
• Pour in melted butter and mix together until crumbly and thoroughly combined. Set aside until ready to use.

For cake:

• In a medium-sized mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, instant espresso powder, and kosher salt.
• In a small mixing bowl whisk together eggs, pumpkin puree, vegetable oil, and sour cream until smooth and combined.
• Pour the wet ingredients into the dry ingredients and gently stir until thoroughly combined.
• In your prepared pan, add half the cake batter and top with half of the streusel mixture. Add the remaining batter on top and gently smooth the batter out. Top with remaining streusel
• Bake for 40 minutes or 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 cooled espresso.