Pumpkin Crunch Coffee Cake

 

2

cups Original Bisquick® mix

2/3

cup milk

1

egg

2

tablespoons granulated sugar

1

teaspoon pumpkin pie spice

1

cup canned pumpkin pie mix (not plain pumpkin)

1/3

cup Betty Crocker® pumpkin spice cookie mix (from 17.5-oz pouch)

1/3

cup packed brown sugar

1/4

teaspoon pumpkin pie spice

2

tablespoons cold butter

• 1 Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
• 2 In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
• 3 In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
• 4 Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.