Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

I absolutely love sharing this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe because it feels like autumn comfort in every bite—perfectly moist, lightly spiced, and topped with the most addictive Biscoff cookie streusel. Whether you’re enjoying it on a chilly morning with your morning coffee or serving it at a cozy weekend brunch, this cake never fails to brighten the moment. The way the pumpkin pooling inside the batter mingles with that cinnamon swirl middle is such a treat!

What makes this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe really stand out for me is the marriage of textures and flavors—the soft, tender crumb combined with the crunchy, caramelized Biscoff topping. I used to struggle getting streusel right, but this recipe’s method guarantees that irresistible crumbly crown every time. Plus, it’s simple enough that you can make it for everyday breakfasts or impress your guests at the next gathering.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe is chosen to create that perfect balance of moist pumpkin cake and crumbly topping. When you shop, be sure to grab high-quality pumpkin puree and genuine Biscoff cookies for the best results.

• All-purpose flour: Measure accurately—spoon and level or use a kitchen scale—to ensure a tender crumb.
• Granulated sugar: Sweetens the cake and cinnamon swirl with clean sweetness that balances the pumpkin’s earthiness.
• Light brown sugar: Adds moisture and depth to both the cake and streusel topping.
• Ground cinnamon: The warming spice that ties the cake and cinnamon swirl together perfectly.
• Pumpkin spice: Adds those cozy autumn flavors beyond simple cinnamon.
• Baking powder: Helps the cake rise gently, giving it a light, tender texture.
• Salt: Just a pinch to brighten the sweetness and balance flavors.
• Unsalted butter: Room temperature for batter; melted and cooled for streusel—to get the right texture in each part.
• Full-fat sour cream: Keeps the cake moist and adds a subtle tanginess that I just love.
• Pure pumpkin puree: NOT pumpkin pie filling—this keeps the cake light and lets you control the spices.
• Vegetable or canola oil: Adds moisture and richness without overpowering flavors.
• Vanilla extract or vanilla bean paste: For a natural aroma that enhances the pumpkin.
• Biscoff cookies: Roughly chopped for that signature streusel crunch you can’t resist.
• Cookie butter (optional): Drizzled warm on top—because why not take it up a notch?

Variations

I like to mix things up with this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe depending on the season or who I’m serving. It’s such a flexible recipe that you can easily adjust to your taste or dietary needs.

• Dairy-Free Version: I’ve swapped sour cream for coconut yogurt and butter for a dairy-free margarine—works beautifully without losing moisture.
• Extra Nutty: Sometimes I add a handful of chopped pecans or walnuts to the streusel for an additional crunch that really wowed my family.
• Spice Adjustments: If you’re not a fan of pumpkin spice, stick with just cinnamon and a touch of nutmeg or cloves—still delicious!
• Muffin Form: I’ve turned this into muffins for quicker, portable treats—just adjust baking time to about 20-23 minutes.

How to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

Step 1: Make the Cinnamon Swirl

This little swirl of cinnamon and sugar is the secret layer that makes the pumpkin coffee cake extra special. Just whisk together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon in a small bowl and set it aside. I discovered this trick adds a subtle, sweet surprise inside the cake that makes each bite interesting and utterly cozy.

Step 2: Prepare the Batter

Start by preheating your oven to 350°F (175°C) and lining your 8-inch square or 9-inch round pan with parchment paper—don’t forget to grease it lightly. I like using a springform pan because it makes removing the cake easier without messing up the streusel top. In a large bowl, combine your dry ingredients including flour, sugars, cinnamon, pumpkin spice, baking powder, and salt.

Next, toss in your cubed butter and mix on low speed until the mixture looks like damp sand—no big chunks of butter should remain. This step ensures your cake will be tender but with some lovely richness from those butter pieces. Then add sour cream, pumpkin puree, oil, and vanilla, mixing until combined. Scrape the bowl well; it’s the trick I learned early to make sure no pockets of dry flour hide in the batter.

Step 3: Layer the Batter and Cinnamon Swirl

Pour about two-thirds of the batter into your prepared pan and smooth it out. Then evenly sprinkle the cinnamon swirl you made earlier over the batter. Finally, pour the remaining batter on top and spread it to cover the swirl completely. I love seeing the layers come together—it feels like a little secret hidden beneath that streusel crown.

Step 4: Make the Biscoff Streusel Topping

For the topping, whisk together flour, both sugars, cinnamon, salt, and the chopped Biscoff cookies in a bowl. Then pour in the melted, cooled butter and gently fold everything together with a fork. The key here is not to overmix—you want some nice chunky bits in your streusel for texture, so mix it just enough for the butter to be incorporated. This is the topping my family goes crazy for!

Step 5: Bake and Cool

Sprinkle the streusel evenly over the cake batter and bake on the middle rack for 45-50 minutes (or 50-55 minutes if using a round pan). I recommend rotating the pan halfway through baking to ensure even cooking. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs and the cake looks set. After baking, let the cake cool in the pan for at least an hour. If you’re impatient like me, a quick 30-minute rest in the freezer helps firm things up before moving it to a wire rack to finish cooling.

Step 6: Drizzle with Cookie Butter and Enjoy

Before serving, warm some cookie butter until pourable and drizzle it over the top. This little finishing touch is optional but trust me, it takes the cake from tasty to downright irresistible. You can enjoy it slightly warm for the best melty, cozy experience. Once I tried this, I never went back to plain coffee cake!

How to Serve Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

Garnishes

For the garnish, I always go for a warm drizzle of cookie butter because it melts into the cake and brings that familiar Biscoff flavor front and center. Sometimes I sprinkle extra chopped Biscoff cookies or a light dusting of cinnamon sugar for a little sparkle. Fresh whipped cream or a dollop of mascarpone are amazing if you want to serve it as a special brunch dessert.

Side Dishes

This coffee cake pairs beautifully with a cozy cup of coffee, chai tea, or even hot apple cider. For a heartier brunch, I like serving it alongside scrambled eggs or a fresh fruit salad to balance the sweetness. A creamy latte or pumpkin spice cappuccino brings out the flavors even more—trust me, it’s a winning match.

Creative Ways to Present

I’ve made this cake in a beautiful springform pan for holiday gatherings, then sliced it into generous wedges and served it on a wooden board with small jars of cookie butter and whipped cream. It’s also fun to bake it in a muffin tin for grab-and-go servings at fall parties. Adding edible flowers or a cinnamon stick on the side makes it feel extra festive if you’re sharing with guests.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe, I keep it in an airtight container at room temperature for a couple of days, which preserves the softness and streusel crispness well. If I want to keep it longer, the fridge is a good option for up to a week—but make sure it’s well covered, so it doesn’t dry out.

Freezing

I love making a double batch and freezing half for later. I wrap the cake tightly in plastic wrap and then a layer of foil to lock in moisture and prevent freezer burn. When it’s time to enjoy, I thaw it overnight in the fridge to keep it from getting soggy.

Reheating

To reheat, I like to warm individual slices in the microwave for about 20-30 seconds—enough to bring back that fresh-baked warmth without drying the cake out. You can also pop a slice in a toaster oven or regular oven at 300°F for 10 minutes if you want the streusel to crisp back up nicely.

FAQs

Final Thoughts

This Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe has earned a regular place in my baking rotation because it’s both comforting and a little bit special. It’s one of those recipes that feels like a big, warm hug on a plate, whether it’s for weekday breakfasts or weekend coffee chats with friends. I hope when you try it, you find that same joy and that it becomes a favorite in your kitchen as well!

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