Preheat the oven to 350°F.
In a bowl mix together flour, baking powder, baking soda, and salt. Set aside for later.
Using a measuring cup, mix together cooled coffee and cream, setting aside for later use.
In a large bowl cream together butter and sugar until smooth. (see image 1)
Next beat in 3 eggs, one at a time. Then add vanilla to the mixture. Mix until well combined. (see image 2)
Add pumpkin purée, pumpkin spice, and ground cloves. Mix until batter is smooth. (see images 3 and 4)
Next, add in one third of both the flour mixture and cream mixture. Mix until well combined. Repeat until you’ve added all the flour and cream to your pumpkin coffee cake batter. Set aside. (see images 5 and 6)
In a separate bowl, mix together all ingredients for the crumbs. Do not over mix into a dough. Mix until they combine to make a crumb like texture. (see image 9)