Pumpkin Pie Coffee Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/4 cups pumpkin puree
1/2 cup sour cream
1 teaspoon vanilla extract

For the crumbled pecan topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons cold butter
1/2 cup pecans, coarsely chopped

Preheat oven to 350° F. Line an 8×8″ square baking pan with parchment. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt into a medium bowl. Set aside. In a stand mixer or using hand blenders, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Mix in pumpkin puree, sour cream and vanilla until incorporated. Slowly add in flour mixture, 1/2 cup at a time, while mixing on a low speed.

Pour cake batter into prepared pan, spreading into an even layer. Prepare the topping. In a bowl combine brown sugar, flour and cinnamon. Cut butter into small 1/2″ pieces and add to sugar mixture, cutting in with a pastry cutter or a fork. Stir in pecans.

Spread topping mixture over cake batter. Bake at 350° F for 40-45 minutes or until top starts to brown lightly and a toothpick inserted in the center comes out clean.


Makes 9 large pieces.

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