Preheat oven to 350 F.

In a large mixing bowl, whisk together pumpkin puree, eggs, Greek yogurt, melted butter, sugars, and vanilla.

In a separate mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground all spice, and 1/4 teaspoon ground cloves.

Gently fold the dry ingredients into the bowl of wet ingredients until just combined. Set aside and prepare the crumble.

Using the back of a fork or your fingers, cut remaining butter into 1/8 cup brown sugar and 1/4 cup flour until it resembles sand.

Pour the batter into a parchment paper lined loaf pan. Sprinkle the crumble evenly over the top of the batter.

Bake for 45 minutes - 1 hour, or until the cake springs back lightly like a sponge. If the cake is browning on top, but is not yet cooked through, cover with foil and continue to bake until cooked through.

Meanwhile, prepare the glaze: stir together 2/3 cup powdered sugar with cinnamon and 3 tablespoons milk.

Allow the cake to cool completely before drizzling with glaze.