Recipes Pumpkin Coffee Cake 4.7 (102) 89 Reviews 7 Photos I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hrs Servings: 16 Yield: 16 servings Ingredients TOPPING: ¼ cup packed brown sugar ¼ cup sugar ½ teaspoon ground cinnamon 2 tablespoons cold butter or margarine ½ cup chopped pecans CAKE: ½ cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup sour cream ½ cup canned or cooked pumpkin 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon pumpkin pie spice ¼ teaspoon salt Directions 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. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. I Made It Print