Pumpkin Streusel Coffee Cake

Directions

Ingredients :

nonstick cooking spray

¾ cup brown sugar

½ cup all-purpose flour

1 teaspoon pumpkin pie spice

4 tablespoons cold unsalted butter

cut into small cubes

1 (15.25 ounce) package yellow cake mix

4 tablespoons unsalted butter

softened

3 large eggs

1 (15 ounce) can pumpkin puree (such as Libby’s®)

1 teaspoon ground cinnamon

½ cup coarsely chopped pecans

Methods :

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.

Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.

Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.

Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.