Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2: In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, ½ cup light brown sugar, baking powder, baking soda, 1 teaspoon ground cinnamon, ground nutmeg, ground cloves, and salt.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, ½ cup melted butter, eggs, milk, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
Step 5: Spread about half of the cake batter evenly into the prepared baking pan.
Step 6: For the streusel topping, in a medium bowl, combine the remaining ½ cup all-purpose flour, remaining ½ cup light brown sugar, remaining 1 teaspoon ground cinnamon. Whisk to combine.
Step 7: Add the ½ cup cold unsalted butter, cut into small cubes. Using your fingertips or a pastry blender, work the butter into the dry ingredients until coarse crumbs form.
Step 8: Sprinkle half of the streusel topping evenly over the batter in the pan.
Step 9: Carefully dollop the remaining cake batter over the streusel layer in the pan, spreading gently to cover as much as possible.
Step 10: Sprinkle the remaining streusel topping over the top of the cake batter.
Step 11: Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Step 12: Remove from the oven and let cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.