Description

This Pumpkin Streusel Coffee Cake is a moist, flavorful treat perfect for fall or any time you crave a delicious spiced dessert. Featuring a tender pumpkin-infused cake layered with a sweet cinnamon swirl and topped with a crunchy Biscoff cookie streusel, this coffee cake offers a delightful balance of textures and flavors. Made with pumpkin puree, warm spices, and rich sour cream, it’s baked to golden perfection and often garnished with warm cookie butter for an extra indulgent touch.

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

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Instructions

Prepare Cinnamon Swirl: In a small bowl, whisk together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon until well combined. Set aside for layering later.
Preheat 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. If using a 2-inch tall pan, line the sides with a parchment strip extending about 1 inch above the pan to accommodate cake rise. Grease the pan with non-stick spray.
Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup packed 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 fully combined.
Add Butter: Cut 1/2 cup (1 stick) unsalted butter at room temperature into tablespoon-sized pieces. Add to the dry ingredients and mix at low speed until the mixture resembles wet sand and no large butter chunks remain.
Add Wet Ingredients: Add 3/4 cup full-fat sour cream, 1/2 cup pure pumpkin puree, 1 tablespoon vegetable or canola oil, and 1 teaspoon vanilla extract to the butter-flour mixture. Mix on medium speed until fully combined, scraping the bowl’s sides and bottom with a rubber spatula to ensure even mixing.
Layer Batter and Cinnamon Swirl: Pour about two-thirds of the batter (approximately 600 grams) into the prepared pan and spread evenly. Sprinkle the cinnamon swirl mixture evenly over this layer. Pour the remaining batter over the cinnamon layer and smooth the top 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. Fold in 1/4 cup roughly chopped Biscoff cookies if using. Add 6 tablespoons melted and cooled unsalted butter and gently fold with a fork until the mixture is moistened but still chunky. Avoid overmixing.
Top Cake and Bake: Sprinkle the Biscoff streusel topping evenly over the batter in the pan. Place on the middle rack of the preheated oven. Bake 45-50 minutes (for square pan) or 50-55 minutes (for round pan) until a toothpick inserted into the center comes out with a few moist crumbs and the center looks set. Rotate the pan halfway through baking for even cooking.
Cool Cake: Remove cake from oven and allow it to cool in the pan for 1 hour. To speed cooling, place the cake in the freezer (pan and all) for 30 minutes. Then transfer to a wire rack to finish cooling.
Add Garnish and Serve: Warm 1/4 cup cookie butter slightly and drizzle over the cooled or slightly warm cake before serving for an extra rich finish. Enjoy the coffee cake warm or at room temperature.

Notes

This recipe can be doubled and baked in a 9×13-inch pan; increase bake time by 5-10 minutes and use heating cores to ensure even baking.
Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
To make muffins, fill liners 1/3 full, add a thin layer of cinnamon swirl, then top with batter until liners are 3/4 full; bake at 350°F (175°C) for 20-23 minutes, adjusting time by liner size.
Line your cake pan with a parchment sling to easily remove the cake without disturbing the streusel topping.
Measure flour accurately by spooning and leveling or weighing to prevent dense texture.
Ingredients at room temperature blend more evenly, so set out butter and sour cream beforehand.
Store cake airtight at room temperature for a few days, in the fridge up to one week, or freeze for up to one month.
For freezing, wrap tightly in plastic wrap and foil to retain moisture; thaw in fridge overnight before serving.

Nutrition

Serving Size: 1 slice (approx. 1/16 of cake)
Calories: 320
Sugar: 25g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg