Pumpkin Streusel Coffee Cake


1 cup Original Bisquick™ mix
1 cup old-fashioned oats
½ cup packed brown sugar
½ cup cold butter, cut in pieces

1 ½ cups Original Bisquick™ mix
1 TBSP each cinnamon and nutmeg
2 eggs, slightly beaten
½ cup granulated sugar
¼ cup milk
2 TBSP vegetable oil
½ cup canned pumpkin (not pumpkin pie mix)


Heat oven to 350 deg. Spray 9-inch square pan with cooking spray. 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. In small bowl, mix 1 1/2 cups Bisquick™ mix and the spices; 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. 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. Store loosely covered.