Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the pan with nonstick spray or grease with butter.

To a large mixing bowl, add butter and sugar. Beat with a whisk to combine.  (This can be done with a stand mixer or a handheld mixer)

Add vanilla and pumpkin puree and beat again.

Place a fine mesh sieve over batter and sift in dry ingredients. Fold dry into wet until almost incorporated. Pour in milk and mix until smooth.

Add chopped dates and mix one last time.

Transfer to the prepared springform pan and smooth the top with your spatula.

Make the crumble topping by adding all the ingredients to a bowl and mixing well to combine.

Use your hands to scatter the topping on top of the cake.

Bake for 45-50 minutes until a skewer comes out clean. From the middle of the cake.  Let the cake rest for 10 minutes before removing the springform.

Carefully slide the cake onto a wire rack to cool before drizzling with yogurt glaze. To make glaze, simply combine yogurt and maple syrup in a bowl and stir until you achieve a runny consistency. You might use 2 tbsp of maple syrup to achieve the consistency of a glaze. Use a spoon to drizzle on top of your cooled cake.

Serve and enjoy!