Pumpkin Crunch Coffee Cake

Blogger Brooke McLay from Cheeky Kitchen makes a pumpkin coffee cake that is perfect for breakfast, brunch and every coffee break in between!

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Prep Time 10 min
Total Time 35 min
Servings 9

Ingredients

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)

Topping

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

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Directions

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

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!

Got questions? Our experts have the answers. Ask Betty now.