Preheat your oven to 350 degrees F. Grease a 9x13-inch baking dish with butter or nonstick spray.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and pumpkin puree on medium speed until well incorporated. It's fine if the mixture looks a little streaky. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then add the vanilla extract.

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until no streaks of flour remain. Do not overmix. Set the batter aside.

To make the crumb topping, combine the cold cubed butter, brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.

Pour half of the pumpkin batter into the prepared pan and spread it evenly. Sprinkle half of the crumb mixture over the batter. Gently spoon the remaining batter on top and spread it carefully. Finish by scattering the remaining crumbs over the surface. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack before slicing.