Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

I absolutely love how cozy and comforting this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe turns out every time I make it. There’s something magical about the way the tender pumpkin cake pairs with a crunchy, buttery streusel that includes those irresistible Biscoff cookie chunks. It’s the perfect fall breakfast or an afternoon treat with a warm cup of coffee (or tea, if that’s your vibe).

When I first tried this recipe, I was amazed at how the cinnamon swirl adds a subtle warmth that makes every bite feel like a little hug. You’ll find that it works beautifully for holiday brunches, casual weekends, or even as a sweet surprise to bring to a friend. It’s definitely worth trying if you want a coffee cake with layers of flavor and texture that feel both familiar and unique.

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Ingredients You’ll Need

The magic in this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe really starts with choosing quality ingredients that complement each other. From creamy pumpkin puree to those crunchy Biscoff cookies, every piece plays a role in making this cake so memorable.

• All-purpose flour: For the tender crumb, make sure to fluff and spoon the flour into your measuring cup before leveling it off to avoid a dense cake.
• Granulated sugar: Adds sweetness without overpowering the pumpkin and spices.
• Light brown sugar: Brings a subtle caramel note that deepens the flavor.
• Ground cinnamon: Essential for that warm, comforting spice twist.
• Pumpkin spice: This blend of cloves, nutmeg, and cinnamon amps up the fall vibes.
• Baking powder: Helps the cake rise to fluffy perfection.
• Fine salt: Enhances all the sweet flavors without being salty.
• Unsalted butter: Room temperature for the batter and melted for the streusel — butter quality really impacts richness.
• Full-fat sour cream: Adds moisture and a slight tang that keeps the cake tender.
• Pure pumpkin puree: IMPORTANT — not pumpkin pie filling, so look for the pure version for the best texture.
• Vegetable or canola oil: Keeps the cake moist without heavy greasiness.
• Vanilla extract or vanilla bean paste: A little vanilla lifts all the flavors.
• Biscoff cookies: Roughly chopped for the streusel topping, these add irresistible crunch and spice.
• Cookie butter (optional): Warm and drizzled on top, it’s a luscious finishing touch.

Variations

I like to experiment a bit depending on the season and occasion. The beauty of this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe is that it’s easily adaptable to what you have or prefer on hand.

• Gluten-Free Version: I’ve swapped in a gluten-free all-purpose flour blend and still got a moist, tender cake — just watch the baking time closely.
• Nut-Free: You can omit the cookies or use safe cookie alternatives if anyone has nut allergies.
• Extra Pumpkin Flavor: If you’re a pumpkin fanatic like me, adding an extra 1/4 cup of pumpkin puree enhances the moistness without making it heavy.
• Muffin Form: I often make muffins by layering the cinnamon swirl and topping — these bake faster and are perfect for grab-and-go breakfasts.

How to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

Step 1: Whip Up the Cinnamon Swirl

Start by mixing the cinnamon swirl—whisk together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl and set it aside. This simple mixture is one of my favorite little touches because it adds a lovely, aromatic layer right inside the cake. It’s such a small step but delivers big flavor.

Step 2: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8-inch square or 9-inch round pan with parchment paper — I like to extend the paper an inch above the sides for easy cake removal, especially since this cake rises beautifully tall. Greasing the pan lightly with non-stick spray helps keep everything in place without sticking.

Step 3: Combine Dry Ingredients and Butter

In a large mixing bowl, whisk together the flour, sugars (granulated and brown), cinnamon, pumpkin spice, baking powder, and salt until well combined. Then add the cold butter cut into tablespoon pieces. Mixing this on low speed or by hand until the texture looks like wet sand is key for a tender crumb — you want the butter to be evenly distributed but still in small chunks.

Step 4: Add Wet Ingredients

Next up, stir in the sour cream, pumpkin puree, vegetable oil, and vanilla. Mix until just combined, scraping the bowl sides with your spatula to make sure there are no pockets of flour or butter. You’ll notice the batter becomes thick and luscious — that’s exactly what you want for a rich coffee cake base!

Step 5: Layer the Batter and Cinnamon Swirl

Pour about two-thirds of the batter into your prepared pan and spread it evenly. Then sprinkle the cinnamon swirl in one smooth, even layer across the surface. Pour the remaining batter over the swirl and gently smooth it to cover evenly. I always try to keep the swirl layer intact here because that’s where the magic happens when you slice into the cake.

Step 6: Make the Biscoff Streusel Topping

In a separate bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Fold in the chopped Biscoff cookies, then drizzle the melted butter over and gently mix with a fork. The goal is to keep some clumps of streusel so you get those wonderful chunks of crunch after baking. Resist the temptation to overmix here — it really pays off.

Step 7: Bake and Cool

Sprinkle the streusel topping evenly over the batter. Bake on the middle rack for 45-50 minutes (or 50-55 minutes if using a round pan) until a toothpick comes out with just a few moist crumbs and the top looks golden. Rotate the pan halfway through baking to ensure it cooks evenly. After baking, cool the cake in the pan for about an hour. If you’re in a hurry, I’ll pop mine in the freezer for 30 minutes to speed this along—it never hurts the texture.

Step 8: Add the Finishing Touches

When ready, warm a bit of cookie butter and gently drizzle it over the cooled or slightly warm cake. This step takes it to indulgent levels and is one of those little luxuries I can’t skip when making this pumpkin streusel coffee cake with Biscoff cookies recipe.

How to Serve Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

Garnishes

I usually drizzle warm cookie butter over the top because it not only adds sweetness but also a gorgeous glossy finish that makes it feel special. A light dusting of cinnamon sugar or powdered sugar is also pretty and tasty if you want to keep it simple.

Side Dishes

This coffee cake pairs beautifully with creamy lattes or rich hot chocolate. For a brunch spread, I like to serve it alongside fresh fruit like sliced pears or figs, and maybe a dollop of whipped cream or Greek yogurt on the side.

Creative Ways to Present

For holidays or birthdays, I’ve layered slices in a pretty cake stand and added edible flowers for a rustic, elegant look. Cutting the cake into bite-sized squares and serving with mini coffee cups makes it perfect for parties or potlucks. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container at room temperature and it stays moist for 2-3 days. If it’s warmer or humid, I pop it in the fridge wrapped tightly, which extends freshness up to a week without drying out the cake.

Freezing

This cake freezes beautifully! I wrap it in plastic wrap, then foil, and keep it in the freezer for up to a month. When I’m ready to enjoy, I thaw it in the fridge overnight, which keeps the texture just as fresh as the day it was baked.

Reheating

Reheating slices gently in the microwave for about 20 seconds awakens the warm spices and melts the cookie butter drizzle perfectly. Just avoid overheating to keep that crumb tender and moist.

FAQs

Final Thoughts

This Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe has become a beloved staple whenever I’m craving something cozy yet special. It’s the kind of recipe that feels like a little celebration wrapped in every slice — tender, flavorful, and with just the right crunch. If you want to impress friends or simply treat yourself, give this one a try. I promise, it’s a kitchen win you’ll want to make again and again!

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