Pumpkin Pie Coffee Cake

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 can (15 oz.) pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350°F.
2. In a large bowl, cream butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs, pumpkin and vanilla. In a separate bowl, combine flour, baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, salt and cloves; add to creamed mixture.
3. Spread half of the batter into a greased 13-in. x 9-in. baking dish. Top with cream cheese mixture. Sprinkle with pecans; cover with remaining batter.
4. In a small bowl, combine 1/4 cup sugar, egg, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg; pour over top. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a wire rack. Serve warm.

Interesting Facts

• Pumpkin Pie Coffee Cake is a great way to use up leftover pumpkin puree.
• The cake can be prepared ahead of time and stored in the refrigerator for up to three days before serving.
• This coffee cake is a great way to enjoy the flavors of pumpkin pie without the fuss of a traditional pie.