If you’re a fan of cozy fall flavors and a bit of cookie-inspired magic, then you’re going to absolutely adore this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe. I love this recipe because it perfectly blends the warm spices of pumpkin and cinnamon with the irresistible crunch and caramel notes of Biscoff cookies in the streusel topping. It’s the kind of treat that turns an ordinary morning coffee into a special occasion, or a snack-time moment into a celebration.
When I first tried this coffee cake, I was amazed at how the layers—the soft pumpkin batter, the cinnamon swirl, and that crumbled Biscoff streusel—worked in harmony. You’ll find that this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe is perfect for making ahead for gatherings or simply to enjoy throughout the week. Trust me, once you make it, your family will go crazy for it just like mine does!
Why You’ll Love This Recipe
- Perfect Fall Flavors: The pumpkin and warm spices give this cake all the autumn vibes you crave.
- Unique Biscoff Streusel: It adds a crunchy, caramel-cinnamon twist that you won’t find in your typical coffee cake.
- Easy to Make Ahead: Bake it the night before and it tastes just as amazing the next day (if it even lasts that long!).
- Family Favorite: Once I shared this with friends and family, it quickly became a requested recipe in our rotation.
Ingredients You’ll Need
Getting the right ingredients is half the fun—and success—when making the Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe. These ingredients all work together to create that moist, tender crumb and perfectly crunchy streusel top.
- All-purpose flour: Make sure to fluff, then spoon and level for accurate measurement—this helps with the cake’s texture.
- Granulated sugar: Balances sweetness in the cake and cinnamon swirl.
- Light brown sugar: Adds a deeper, caramel-like sweetness, especially in the streusel.
- Ground cinnamon: Essential for that warm, cozy spice throughout the cake and swirl.
- Pumpkin spice: Brings classic fall flavor with a blend of spices for more complexity.
- Baking powder: Provides lift and fluffiness to the cake.
- Fine salt: Enhances all the flavors, balancing sweetness.
- Unsalted butter: Room temperature for the batter; melted and cooled for the streusel—to get the right texture in both places.
- Full-fat sour cream: Keeps the cake moist and tender with a slight tang.
- Pure pumpkin puree (not pie filling): The hero ingredient that’s best fresh and unsweetened.
- Vegetable or canola oil: Adds moisture without a strong flavor.
- Vanilla extract or vanilla bean paste: Deepens flavor and rounds things out.
- Biscoff cookies: Roughly chopped for that signature streusel crunch with caramelized spice notes.
- Cookie butter (optional): I love drizzling it on warm slices for an ultra indulgent finish.
Variations
I enjoy playing around with this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe to suit different tastes and occasions. Feel free to customize and make it your own!
- Gluten-free version: I’ve swapped the all-purpose flour for a gluten-free blend and it still comes out wonderfully moist, just watch the bake time.
- Spice it up: Try adding a pinch of nutmeg or cloves for a more intense pumpkin spice experience—my family loves this extra warming touch.
- Nutty crunch: Add chopped pecans or walnuts into the streusel topping for an additional layer of texture and flavor.
- Muffin version: For a grab-and-go treat, bake as muffins using the same batter and toppings; just reduce baking time to about 20-23 minutes.
How to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
Step 1: Mix the Cinnamon Swirl
Start off with the cinnamon swirl, which is optional but adds that lovely gooey line through the center. Just whisk together the granulated sugar and ground cinnamon in a small bowl and set it aside. In my kitchen, this simple combo always smells like fall, and it gives that beautiful surprise when you cut into the cake.
Step 2: Prepare the Pumpkin Coffee Cake Batter
Preheat your oven to 350°F (175°C) and line your cake pan with parchment paper, making sure to build a sling to lift the cake out easily once baked. I learned this trick the hard way! A springform pan works best if you have one. In a large bowl or your stand mixer, combine all the dry ingredients: flour, sugars, cinnamon, pumpkin spice, baking powder, and salt. Then add the softened butter in chunks and mix just until the texture resembles wet sand. This ensures a tender crumb by distributing the butter evenly without overworking the dough.
Next, add the sour cream, pumpkin puree, oil, and vanilla. Mix everything on medium speed until well combined, scraping down the sides as you go. The batter will be thick and creamy—just right for a moist, flavorful pumpkin cake.
Step 3: Layer the Batter and Cinnamon Swirl
Pour about two-thirds of the batter into your prepared pan and smooth it out evenly. Then sprinkle the cinnamon swirl mixture over the top. Pour the remaining batter on top, smoothing it gently to cover the cinnamon sugar completely. This layering is what creates that beautiful, cinnamon-swirled interior you’ll love nibbling on.
Step 4: Make the Biscoff Streusel Topping
In a separate bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Then fold in the roughly chopped Biscoff cookies—this is where the magic begins. Pour in the melted butter and gently fold it in with a fork until the mixture clumps together with some larger chunks. I recommend stopping as soon as the flour is incorporated; the streusel should be chunky rather than smooth for that satisfying texture.
Step 5: Assemble and Bake
Scatter the Biscoff streusel evenly over the top of the batter. Pop the pan onto the middle rack of your oven and bake for about 45-50 minutes, or 50-55 minutes if using a round pan. You want the center to be mostly set but still with a few moist crumbs when you test it with a toothpick. Halfway through baking, rotate your pan for even browning. Once done, remove from the oven and let it cool in the pan for about an hour. If you’re in a hurry, I sometimes stick it in the freezer for 30 minutes to speed cooling.
Step 6: Add the Finishing Touch
Just before serving, drizzle some warmed cookie butter over the top for an extra indulgent touch. This step is my personal favorite because it adds a creamy, spiced sweetness that melts right into the streusel. Serve the cake slightly warm for the best texture and flavor.
Pro Tips for Making Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
- Use a Parchment Sling: This makes it super easy to lift your coffee cake out without disturbing the delicate streusel topping.
- Don’t Overmix the Batter: Mixing until just combined keeps the cake tender instead of dense.
- Melted Butter for Streusel: Let the melted butter cool slightly before folding it in to create those perfect crumbly clumps.
- Watch Your Bake Time: Baking longer than needed can dry out the cake, so start checking with a toothpick 5 minutes before the suggested time.
How to Serve Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
Garnishes
I keep it simple and classic by drizzling warm cookie butter over each slice, which enhances the Biscoff flavor. Sometimes I sprinkle a few extra chopped Biscoff cookies on top for texture and a little extra sweetness—my family always loves that bit of crunch in every bite.
Side Dishes
This coffee cake pairs beautifully with a hot cup of chai latte or your favorite brewed coffee. For brunch gatherings, I like to serve it alongside fresh fruit like sliced pears or a bright citrus salad to balance the richness.
Creative Ways to Present
For a special occasion, I’ve layered this cake with a thin cream cheese frosting spread between layers or served it with a drizzle of salted caramel sauce. It’s also charming sliced thin, placed on a pretty platter with a dusting of powdered sugar and cinnamon—for a festive autumnal look that wows guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Streusel Coffee Cake with Biscoff Cookies in an airtight container at room temperature for up to 3 days without losing moisture. If it’s warm and humid, I transfer it to the fridge, and it keeps well for about a week that way.
Freezing
This cake freezes like a dream! I wrap it tightly in plastic wrap then in foil to lock in moisture. When I’m ready to enjoy, I thaw it overnight in the fridge—it keeps that freshly-baked texture really well.
Reheating
To reheat, I warm individual slices in the microwave for about 20 seconds or in a low oven (around 300°F) wrapped in foil for 10 minutes. This revives the softness and melts the cookie butter drizzle perfectly.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using pumpkin pie filling because it’s already sweetened and spiced, which can throw off the balance of your cake. Pure pumpkin puree is best for controlling flavor and texture.
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What if I don’t have Biscoff cookies—can I substitute them?
If you can’t find Biscoff cookies, ginger snaps or speculoos cookies are great alternatives. They offer a similar spiced caramel flavor that complements the pumpkin beautifully.
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Can I make this recipe vegan?
Absolutely! Swap the butter for a dairy-free alternative, use a plant-based yogurt in place of sour cream, and ensure your cookie butter and Biscoff cookies are vegan-friendly. The texture and flavor might vary slightly but it’s still delicious.
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How do I know when the cake is done baking?
Use a toothpick inserted into the center—you’re looking for a few moist crumbs to stick, but not wet batter. The center should also look set and not jiggly when you gently shake the pan.
Final Thoughts
This Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe has become one of my go-to treats whenever I want something comforting yet a little special. I love how the cookies add that extra crunch and caramel flavor that feels like a warm hug in every bite. It’s perfect for sharing with friends or just savoring on a quiet morning with your favorite cup of coffee. Give it a try—you’ll fall in love with the layers of flavor and texture I promise!
Print
Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Pumpkin Streusel Coffee Cake featuring a cinnamon swirl and a crunchy Biscoff streusel topping. Perfect for fall mornings or festive gatherings, this coffee cake combines tender pumpkin-spiced batter with a buttery crumble, drizzled with warm cookie butter for an extra indulgent finish.
Ingredients
Cinnamon Swirl
- 1 Tbsp granulated sugar (13g)
- 1 tsp ground cinnamon
Pumpkin Coffee Cake
- 1 1/2 cups all-purpose flour, fluffed, 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 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 the Cinnamon Swirl: In a small bowl, whisk together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon until combined. Set this mixture aside for later use.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square or 9-inch round cake pan (springform preferred) with parchment paper and grease it with non-stick spray. For a 2-inch tall pan, extend parchment one inch above the pan sides to accommodate the rising cake.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, 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. Stir until well blended.
- Cut in Butter: Add 1/2 cup room temperature unsalted butter, cut into tablespoon-size pieces, to the dry mixture. Using a paddle attachment or hand mixer on low speed, mix until the mixture resembles wet sand and no large butter chunks remain.
- Add Wet Ingredients: Incorporate 3/4 cup full-fat sour cream, 1/2 cup pumpkin puree, 1 tablespoon vegetable or canola oil, and 1 teaspoon vanilla extract. Mix on medium speed until fully combined, scraping the bowl sides and bottom with a rubber spatula to ensure even mixing.
- Layer the Batter and Cinnamon Swirl: Pour about two-thirds of the batter (approximately 600g) into the prepared cake pan and spread evenly. Sprinkle the cinnamon-sugar swirl mixture evenly over this batter layer. Pour the remaining batter on top, smoothing it out so it fully covers the cinnamon swirl layer.
- Prepare the 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 the roughly chopped Biscoff cookies if using.
- Incorporate Butter into Streusel: Add 6 tablespoons melted and cooled unsalted butter to the streusel mixture. Using a fork, gently fold the butter into the dry ingredients, leaving some large chunks intact without overmixing.
- Top and Bake: Evenly spread the biscoff streusel topping over the assembled batter in the pan. Bake on the middle oven rack for 45-50 minutes (50-55 minutes in a round pan) until a toothpick inserted in the center comes out with a few moist crumbs and the top looks 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 an hour. If short on time, place the cake (pan included) in the freezer for 30 minutes, then transfer to a wire rack to finish cooling.
- Garnish and Serve: Drizzle the warm cake with warmed cookie butter if desired. Serve slightly warm for best flavor and texture.
Notes
- This recipe can be doubled and baked in a 9×13-inch pan; increase baking time by 5-10 minutes and consider using heating cores for even baking.
- You can make muffins instead: fill cupcake liners 1/3 full, add cinnamon swirl, then top with more batter to 3/4 full. Bake at 350°F (175°C) for 20-23 minutes depending on muffin size.
- Use pure pumpkin puree only, not pumpkin pie filling to ensure proper texture and flavor.
- Proper flour measurement is crucial: spoon and level or use a kitchen scale for accuracy.
- All ingredients should be at room temperature for better mixing and texture.
- The cake stores well at room temperature for a few days, in the fridge up to one week, or frozen for up to one month in an airtight container.
- To thaw frozen cake, move to fridge overnight then bring to room temperature before serving.
- Line pan with a parchment paper sling for easy removal without disturbing the streusel topping.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
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