Pumpkin Crunch Coffee Cake

The best flavors of fall are represented beautifully in this easy-fix recipe. Original Bisquick mix is the base of the classic pumpkin cake, and Betty Crocker pumpkin spice cookie mix provides its crunchy top.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 9

Coffee Cake

cups Original Bisquick™ mix
cup milk
tablespoons granulated sugar
teaspoon pumpkin pie spice
cup canned pumpkin pie mix (not plain pumpkin)


cup Betty Crocker™ pumpkin spice cookie mix (from 17.5-oz pouch)
cup packed brown sugar
teaspoon pumpkin pie spice
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.

Expert Tips

Look for pumpkin pie mix, which usually comes in a 30-oz can, with the other pie fillings and canned pumpkin in the grocery store. Pumpkin pie mix contains sugar and spices, unlike plain canned pumpkin.

Add 1/2 cup of chopped pecans to the topping for a truly delicious addition!