Pumpkin Coffee Cake TOPPING: 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter or margarine 1/2 cup chopped pecans CAKE: 1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup (8 ounces) sour cream 1/2 cup canned pumpkin 1 teaspoon vanilla extract Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pumpkin Coffee Cake cont. 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse 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 the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Pumpkin Coffee Cake Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008