Bisquick Pumpkin Coffee Cake

Golden brown pumpkin coffee cake with a crumbly topping, served on a white plate with a gold fork, perfect for fall comfort food recipes.

Easy Bisquick pumpkin coffee cake packed with warm pumpkin spice flavor and topped with a buttery streusel, baked into a moist, tender cake perfect for breakfast or dessert.

Beth

Prep Time 5

Cook Time 30

Total Time 35

Servings

Ingredients

Streusel Topping:

1/3 cup Bisquick
1/3 cup packed light brown sugar
1 tsp pumpkin pie spice
2 tbsp cold unsalted butter

Cake Ingredients:

1 1/2 cups Bisquick
2 tsp pumpkin pie spice
1/2 cup granulated sugar
1/4 cup milk
2 tbsp oil (vegetable or avocado)
1/2-3/4 cup canned pumpkin (see Tips in the recipe post)
2 eggs

Instructions

reheat 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.