Bisquick Pumpkin Coffee Cake
Bisquick and canned pumpkin are doing most of the heavy lifting here. Add a buttery cinnamon streusel on top, and you’ve got a soft, pumpkin-spiced coffee cake with about 5 minutes of prep. Serve it for breakfast, brunch or dessert—we’re not here to tell you when cake is appropriate. 🎃
- Serves: 12
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Ingredients
Streusel Topping:
- ⅓ cup Bisquick
- ⅓ cup packed light brown sugar
- 1 tsp pumpkin pie spice
- 2 tbsp cold unsalted butter
Cake Ingredients:
- 1 ½ cups Bisquick
- 2 tsp pumpkin pie spice
- ½ cup granulated sugar
- ¼ cup milk
- 2 tbsp oil (vegetable or avocado)
- ½-¾ cup canned pumpkin (see Tips)
- 2 eggs
Get the full printable instructions at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Preheat your oven to 350º F. Grease (or line with parchment paper) a 9” square baking dish.
Step 2: Make the streusel by adding all of the ingredients to a bowl and combine them with a fork (or pastry cutter) until crumbly. Set aside.
Step 3: Add all of the cake ingredients to a large mixing bowl and beat on medium speed with a hand mixer for 1 minute or until thoroughly combined.
Step 4: Pour the cake batter into the prepared baking dish. Sprinkle the streusel over the top and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for at least 15 minutes before serving.
🍋 Simply Made Suggestions
- Choose your texture. Use ½ cup of canned pumpkin for a lighter, more crumbly coffee cake or ¾ cup for a denser cake with more moisture.
- Use pure pumpkin. Make sure you’re using 100% pure pumpkin or pumpkin puree, NOT pumpkin pie filling.
- Line the pan with parchment. It makes cleanup easier and lets you lift the whole coffee cake right out of the pan for slicing and serving.
- Turn up the spice. If you really love pumpkin spice flavor, increase the pumpkin pie spice to 3 teaspoons.
🍁 Before you go . . .
If this Bisquick Pumpkin Coffee Cake has you reaching for another can of pumpkin, we support that decision. 🎃 Check out our Easy Pumpkin Recipes for Fall for more breakfasts, desserts and drinks, or keep that yellow box working with our easy Bisquick recipes.
Bisquick Pumpkin Coffee Cake
Ingredients
Streusel Topping:
- ⅓ cup Bisquick
- ⅓ cup packed light brown sugar
- 1 tsp pumpkin pie spice
- 2 tbsp cold unsalted butter
Cake Ingredients:
- 1 ½ cups Bisquick
- 2 tsp pumpkin pie spice
- ½ cup granulated sugar
- ¼ cup milk
- 2 tbsp oil (vegetable or avocado)
- ½-¾ cup pure canned pumpkin
- 2 eggs
Instructions
- Preheat oven to 350º F. Grease (or line with parchment paper) a 9” square baking dish.
- Make the streusel by adding all of the ingredients to a bowl and combine with a fork (or pastry cutter) until crumbly. Set aside.
- Add all of the cake ingredients to a large mixing bowl and beat on medium speed with a hand mixer for 1 minute or until thoroughly combined.
- Pour the cake batter into the prepared baking dish. Sprinkle the streusel over the top and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for at least 15 minutes before serving.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
