Preheat your oven to 350 degrees.

Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.

Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.

Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.

Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).

Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.

To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.

While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!