Pumpkin Streusel Coffee Cake

Ingredients

• nonstick cooking spray
• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• teaspoon pumpkin pie spice
• tablespoon scold unsalted butter, cut into small cubes
• (15.25 ounce) packageyellow cake mix
• tablespoon sunsalted butter, softened
• large eggs
• (15 ounce) can pumpkin puree (such as Libby's)
• teaspoon ground cinnamon
• 1/2 cup coarsely chopped pecans

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray; set aside.
2. Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Cut in 4 tablespoons cold butter using a fork or pastry blender until it resembles coarse crumbs. Set streusel aside.
3. Beat cake mix and 4 tablespoons softened butter together in a large bowl with an electric mixer on medium speed until well combined. Add eggs, one at a time, mixing well after each addition. Add pumpkin purée and cinnamon; mix until well blended, about 3 minutes. Stir in pecans.
4. Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over batter.
5. Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes. Cool cake before serving for about 5 minutes.