Pumpkin Crunch Coffee Cake

pumpkin crunch coffee cake Side Dish
Pumpkin Crunch Coffee Cake
  • Prep 10 min
  • Total 35 min
  • Servings 9

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. MORE+ LESS-

Brooke Lark
Created February 7, 2012
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix


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


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  • 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!

Nutrition Information

No nutrition information available for this recipe

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