For the cake:
Begin by making the crumb topping. Mix sugars, cinnamon, salt, and butter in a bowl to combine. Add flour and stir until mixture forms a thick, slightly crumbly dough. Set aside while you assemble the cake.
Preheat oven to 350 F. Generously butter & flour a springform pan and set aside.
In a bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt and set aside.
In an electric mixer fitted with the paddle attachment, beat the
butter and sugar until light and fluffy, about 3 minutes. Add in
pumpkin, eggs and vanilla and mix to combine. With the mixer on low,
add in the flour mixture and stir until fully incorporated. Pour batter
into prepared cake pan and cover evenly with crumb topping. Bake until
a wooden skewer inserted into center of cake comes out clean, 45 to 55
minutes, depending on the depth of your pan.
Allow cake to cool on a wire rack. Store covered at room temperature.