Pumpkin Crunch Coffee Cake

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

Ingredients:

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)

Topping:

• 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

Instructions:

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.

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