Preheat oven to 350 degrees Fahrenheit and grease an 11x7 or 13x9-inch baking dish with cooking spray.

For the cake: In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape bowl.

Add pumpkin, eggs, and vanilla. Mix well. May be slightly lumpy/curdled looking. That's ok.

Combine the International Delight® Pumpkin Pie Spice Coffee Creamer and milk into a pourable measuring cup. Set aside.

Add the flour mixture into the mixing bowl in three additions, alternating with two additions of the milk mixture. (Beginning and ending with the flour mixture.) Mix on low until each addition is just incorporated. Do not over mix. Pour batter into the prepared baking dish.

For the streusel: In a large bowl, stir together the brown sugar, flour, and cinnamon. Cut in the butter with a fork or pastry cutter, until only small clumps of butter and fine crumbs remain. Sprinkle evenly over cake batter.

Bake at 350˚F for 30-40 minutes, until a toothpick inserted in the center comes out clean. Do not over bake. Remove cake from oven and allow to cool completely.

For the glaze: In a small bowl, whisk together the powdered sugar and International Delight® Pumpkin Pie Spice Coffee Creamer. Drizzle over cooled cake. Allow icing to harden before cutting and serving the cake. Store leftovers covered at room temperature.