Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!
Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt
Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts
Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.
One Year Ago: Apple Berry Pie 
Two Years Ago: Pumpkin Pancakes 
Hi Kristen– looks so cozy and just right for this time of year. I’ll try it for my Monday night ladies. I think they’d really like it. thanks.
This looks absolutely marv!!! Can’t wait to treat my family with this delicious looks treat!!
This looks so yummy! My husband is obsessed with coffee cake. So excited to try it!
I love coffee cake too, a real comfort food!