Description
This Pumpkin Streusel Coffee Cake combines moist pumpkin-infused cake with a crunchy Biscoff cookie streusel topping and a sweet cinnamon swirl layer. It’s perfect for fall breakfasts or cozy coffee breaks, offering a tender crumb with warm pumpkin spice flavors and a buttery, crumbly streusel. The optional drizzle of warm cookie butter on top adds an indulgent finish that’s sure to delight.
Ingredients
Units
Scale
Cinnamon Swirl
- 1 Tbsp granulated sugar (13g)
- 1 tsp ground cinnamon
Pumpkin Coffee Cake
- 1 1/2 cups all-purpose flour - fluffed, then spooned and leveled (195g)
- 1 cup granulated sugar (200g)
- 1/3 cup packed light brown sugar (66g)
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 1/4 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 3/4 cup full-fat sour cream, room temperature (190g)
- 1/2 cup pure pumpkin puree - NOT pumpkin pie filling (125g)
- 1 Tbsp vegetable or canola oil (15g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
Biscoff Streusel Topping
- 1 cup all-purpose flour (125g)
- 1/2 cup packed light brown sugar (100g)
- 1/3 cup granulated sugar (66g)
- 1/4 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 cup roughly chopped Biscoff cookies, about 3 cookies (24g) - optional
- 6 Tbsp (3/4 stick) unsalted butter, melted and cooled (85g)
Pumpkin Coffee Cake Garnish - Optional
- 1/4 cup cookie butter, warm
Instructions
- Prepare Cinnamon Swirl: In a small bowl, whisk together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Set aside for later layering.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square or 9-inch round cake pan (springform recommended) with parchment paper and grease it lightly with non-stick spray. If using a 2-inch tall pan, line the sides with parchment paper extending about an inch above the pan to accommodate rising.
- Mix Dry Ingredients for Cake: In a large bowl or stand mixer, combine 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin spice, 1 1/4 teaspoons baking powder, and 1/2 teaspoon fine salt. Mix until evenly blended.
- Cut in Butter: Add 1/2 cup (1 stick) of room temperature unsalted butter cut into tablespoon-sized pieces to the dry mix. Using a paddle attachment or hand mixer on low speed, mix until the mixture resembles wet sand with no large butter chunks remaining.
- Add Wet Ingredients: Add 3/4 cup sour cream, 1/2 cup pure pumpkin puree, 1 tablespoon vegetable or canola oil, and 1 teaspoon vanilla extract. Mix on medium speed until fully combined, scraping bowl sides and bottom as needed for even mixing.
- Layer Batter and Cinnamon Swirl: Pour about two-thirds of the batter (approximately 600g) into the prepared pan and spread evenly. Sprinkle the cinnamon swirl mixture evenly over this batter layer. Pour the remaining batter over the cinnamon swirl and gently smooth it out to cover completely.
- Prepare Biscoff Streusel Topping: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Stir in the roughly chopped Biscoff cookies if using.
- Add Melted Butter to Streusel: Pour in the 6 tablespoons melted and cooled unsalted butter. Using a fork, gently fold the mixture to incorporate, leaving some chunks intact. Avoid overmixing to keep a crumbly texture.
- Top Cake with Streusel: Evenly sprinkle the Biscoff streusel topping over the cake batter in the pan.
- Bake: Bake the cake on the middle rack of the oven for 45-50 minutes if using a square pan, or 50-55 minutes if using a round pan. A toothpick inserted in the center should come out with a few moist crumbs and the center should look set. Rotate the pan halfway through baking for even cooking.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 1 hour. If short on time, freeze the cake in the pan for 30 minutes, then transfer to a wire rack to finish cooling.
- Serve: Drizzle warm cookie butter over the cooled or slightly warm cake before serving for an extra indulgent touch. Enjoy!
Notes
- For ingredient swaps and substitutions, refer to the original post’s “Substitutions and Swaps” section.
- This recipe can be doubled and baked in a 9×13-inch pan, extending bake time by 5-10 minutes. Use heating cores for even baking in large pans.
- You can make pumpkin streusel coffee cake muffins by filling liners one-third full, adding cinnamon swirl, topping with batter to three-quarters full, and baking at 350°F (175°C) for 20-23 minutes.
- Line pans with parchment paper slings to easily remove the cake without disturbing the streusel topping.
- Use pure pumpkin puree only, not pumpkin pie filling, for best flavor and texture.
- Properly measure flour by spooning into cup and leveling, or weigh using a kitchen scale.
- Bring cold ingredients to room temperature before mixing to ensure better blending and texture.
- Store the cake in an airtight container at room temperature for a few days, refrigerate for up to one week, or freeze up to one month.
- The cake freezes very well; wrap tightly with plastic wrap and foil to lock in moisture.
- Thaw frozen cake overnight in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
