Pumpkin Coffee Cake

Let the pumpkin recipes begin!

My sister is totally the baker of the family. Not only does she have that natural baker's skill, but she has one of those wonderful Kitchenaid stand mixers. I have neither.

However, this recipe was a winner. Just as the 7 other people in my office that devoured the whole thing in a day! So, without futher ado, Pumpkin Coffee Cake!



Ingredients:

For the Topping:

• 1/4 cup Brown Sugar
• 1/4 cup Sugar
• 1/2 tsp. Cinnamon
• 2 Tbsp. butter, softened
• 1/2 cup Pecans, crumbled

For the Cake:

• 1/2 cup Butter, softened
• 1 cup Sugar
• 2 Eggs
• 1 15-oz. can Pure Pumpkin
• 1 tsp. Vanilla
• 2 cups All-Purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Pumpkin Pie Spice
• 1/4 tsp. Salt

Directions:

Preheat oven to 325 degrees.

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

In a mixing bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add pumpkin, vanilla, and dry ingredients, and mix until well blended.

Spread the batter in a greased and floured 9x13 pan and sprinkle with the topping.

Bake for 40 minutes and enjoy!!