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Pumpkin Crunch Coffee Cake

This pumpkin coffee cake is perfect for breakfast, brunch and every coffee break in between!

Pumpkin Crunch Coffee Cake

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)

  • 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. 2In 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. 3In 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. 4Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.


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!


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