In a bowl, combine the dry cake mix, pumpkin, eggs, oil, water, and pumpkin pie spice. Pour half the batter into a 9x13 greased baking pan. Set aside the remaining batter.
Mix together ½ cup brown sugar and 1½ teaspoon cinnamon. Sprinkle over the batter in the pan.
Carefully spread the remaining batter on top of the cinnamon mixture.
Combine flour with remaining 1 cup brown sugar, remaining 1½ teaspoon cinnamon, and butter. Mix well.
Spread mixture evenly over top of batter.
Bake at 325 degrees for 30 to 40 minutes (or until a toothpick comes out clean).
Recipe by ToBeThode at https://www.tobethode.com/pumpkin-coffee-cake-recipe/