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!

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

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

  • 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!