Ingredients
1 cup packed brown sugar1/4 cup all-purpose flour2 teaspoons pumpkin pie spice1/3 cup cold butter1 cup chopped pecansBATTER:1/2 cup butter, softened3/4 cup sugar3 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 cup sour creamFILLING:1 can (15 ounces) solid-pack pumpkin1 large egg, lightly beaten1/3 cup sugar1 teaspoon pumpkin pie spice
Preparation
Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
