Pumpkin Streusel Coffee Cake

Prep 15 min
Total 1 hr 10 min
Servings 16

A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you’ll want to make all the time, and not just because it’s easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner—it’ll get raves every time.

By Betty Crocker Kitchens

Updated July 3, 2018

Ingredients

Streusel

1

cup Original Bisquick™ mix
1

cup old-fashioned oats
1/2

cup packed brown sugar
1/2

cup cold butter, cut in pieces

Cake

1 1/2

cups Original Bisquick™ mix
2

teaspoons pumpkin pie spice
2

eggs, slightly beaten
1/2

cup granulated sugar
1/4

cup milk
2

tablespoons vegetable oil
1/2

cup canned pumpkin (not pumpkin pie mix)

Steps

1

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
2

In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
3

In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
4

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
5

Store loosely covered.

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
Pumpkin pie spice is a staple spice in many fall recipes, and it's easy to make your own: Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Mix the spices, and store mixture in a clean small jar.