Preheat oven to 350F. Line a 9-inch round or square baking pan with parchment paper or coat with nonstick cooking spray.

To make the crumb topping, mix together butter, brown sugar, flour, and cinnamon until coarse crumbs form. Set aside.

To make the cake, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and instant espresso powder in a medium bowl. In a large mixing bowl, whisk together pumpkin puree, sugar, oil, and creamer. Add the dry ingredients into the wet ingredients and mix until combined.

Pour the batter into the prepared baking pan and even out the surface. Sprinkle crumb topping on the top. Place into oven and bake for 30-35 minutes, or until a tester inserted into the middle comes out clean. Remove from oven and let cool completely.

To make the glaze, whisk together confectioners' sugar and creamer until smooth. Add more creamer if necessary to achieve desired consistency. Drizzle over cake and serve warm or at room temperature.