Preheat your oven to 350º F. Grease a 9x13 cake pan and set it aside.

For the crumb topping: In a bowl, mix together the flour, sugar, and cinnamon. Stir in the melted butter with a fork until the mixture is crumbly. Set this aside for later.

In a medium bowl, combine 3 cups of flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this dry mixture aside.

In a large bowl, cream the softened butter and cane sugar together for about 2 minutes until the mixture is light and fluffy.

Beat in the eggs one at a time until the mixture is smooth. Next, add in the vanilla, pumpkin puree, and whipped cottage cheese. Mix well.

Gradually add the dry flour mixture, alternating with the whole milk, until the batter is fully incorporated.

Pour the batter into your greased baking pan. Evenly sprinkle the crumb topping over the top of the batter.

Bake the cake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the maple glaze. In a bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until you have a smooth glaze.

Once the cake has cooled for a bit, drizzle it with the maple glaze.