This was phenomenal, made this for my family for breakfast and we scarfed it down. I will definitely make this again.

This was very yummy. I made it in a 13x9in pan. Next time I will make it in the reccommended pans because it took way to long to cook, and it was a little mushy in the middle. I also ommited the nuts.

This was tasty, but too sweet for me. And I already cut back the sugar to 3/4 of a cup. Next time I will only use 1/2 cup sugar. I also used a mix of white and brown sugar in the recipe and would likely do that again. I also used walnuts instead of pecans and that worked well.

This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and everyone wanted the recipe. I did use some of the suggestions from other reviewers like using a 13 x 9in pan, 3/4c. sugar(cake recipe), and a little more canned pumpkin. I didn't have pumpkin pie spice, so I used nutmeg, cinnamon and a little fresh ginger instead. I will definitely make this cake again!!!

I wanted a coffee cake that wasn't too sweet and my husband loves pumpkin so I thought this one would be great. I did add a whole 15 oz can of pumpkin as someone suggested, and I used 1 tsp of the pumpkin pie spice II recipe. I also did add an extra half cup pecans to the topping because I just love pecans. I baked it for 45 minuets, but it could have been cooked a little longer due to it was VERY moist, almost gooey due to the extra pumpkin added. I wanted more of a coffee cake texture and this was much more "brownie like". My husband and his friends just raved and raved about it so I gave it a 5 star. I am going to see if I like it better in the morning. Overall a great recipe.

Delicious...do not limit this to serving only in Fall. It's just an excellent coffee cake.

The first time I made this recipe as-is. The second time I added a 12-oz bag of dark chocolate chips. This time I added 6-oz of cinnamon chips and 6-oz of chocolate chips. I also doubled the topping. My husband and the guys at work rave over it every time I bake it.

Yum!!! Baked in a 9 x 13 pan for about 40 minutes.

I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!

easy to make and a good fall recipe!

Great autumn morning breakfast! This cake was so moist and got even better the next morning heated up in the microwave! I did substitute 1/2 cup brown sugar and 1/4 white sugar for the batter, and added some nutmeg along with the cinnamon and a couple of tablespoons of flour to the crumb topping!

Great recipe! I had half of a small pumpkin leftover and half a contianer of sour cream I wanted to use up. I just peeled the pumpkin and chopped it into small chunks, then cooked it in boiling water until mushy. Make sure to drain out all the excess water from the cooked pumpkin. Then simply mash it. It was really easy to prepare the pumpkin, and tastes great in this coffee cake. The sour cream makes it really moist and delicious.

Moist and delicious. May try to use more pumpkin next time just to get the full pumpkin flavor.

I wanted to use pumpkin and sour cream that I had leftover, so I did a search and came up with this recipe. It was very good! I thought this cake was very flavorful and moist. I always like to use half whole wheat flour when baking, so I did that, and you can't even tell. Also, instead of using 2 8" pans, I used one 9x13 pan. I also sprinkled a little powdered sugar on the finished product. It needed just that little something. I always make notes on the recipes I try, and this one was definitely not disappointing!

Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I accidentally added the whole 1/2 cup of pumpkin puree. In other words, I'll be doubling the pumpkin for this recipe again. My mistake was perfect because it was absolutely delicious! I also substituted grounded ginger (1/8 teaspoon), cinnamon (1/4 teaspoon), and ground cloves (1/8 teaspoon) for the pumpkin pie spice. I will definitely be making this time and time again.

This was great! I didn't make any changes in the actual cake other than cutting the sugar back to 3/4 cup. I didn't use the topping listend in this recipe. Instead, I used 1/2 cup of corsely chopped walnuts, 1/2 cup brown sugar, 1/4 teaspoon of both cinnamon and nutmeg. My picky 3-year-old old loved it -- he ate 1/3 of the 8-inch pan for breakfast! My 2-year-old also loved it.

Very good!