Sour Cream-Pumpkin Coffee Cake

• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/3 cup cold butter
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 can (15 ounces) solid-pack pumpkin
• 1 large egg, lightly beaten
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 325u0b0. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
3. Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

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Taken from www.tasteofhome.com/recipes/sour-cream-pumpkin-coffee-cake/ (may not work)