Pumpkin Coffee Cake

This coffee cake is amazing.  It has the perfect amount of pumpkin in it for my taste.  I changed the recipe up just a little from the recipe that I found online.  I can’t wait for you to try this.  This would be great for a harvest time Saturday morning or even for dessert.


Printable Recipe Here


Topping:
1/4 c. brown sugar
1/4 c. sugar
1/2 t. cinnamon
2 T. cold butter
1/2 c. pecans


Cake:
1/2 c. butter, softened
1 c. sugar
2 eggs
1- 15oz can pumpkin
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. pumpkin pie spice
1/4 t. salt


In a small bowl, combine sugars and cinnamon for topping.  Cut in the butter until mix resembles course crumbs.  Stir in pecans; set aside.


In a mixing bowl, cream butter and sugar.  Add eggs, one at a time beating well after each addition.  


Combine pumpkin and vanilla in separate bowl; mix well.


Combine dry ingredients.


Add to creamed mixture a little at a time alternating between pumpkin mixture and dry ingredients.  Beat on low until just blended.


Spread the batter in a 9×13 pan, greased and floured.  


Sprinkle with topping.


Bake at 325 for 40 minutes or until toothpick near the center comes out clean.


Enjoy!


Recipe adapted from here.

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