Pumpkin Coffee Cake

In a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans; set aside.

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition.

Combine pumpkin and vanilla in a separate bowl; mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture a little at a time, alternating between the pumpkin mixture and dry ingredients. Beat on low until just blended.

Spread the batter in a 9×13 pan, greased and floured. Sprinkle with the topping.

Bake at 325F for 40 minutes or until a toothpick inserted near the center comes out clean.