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Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 149 reviews
  • Author: Emily
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://emilyquickdinners.com/pumpkin-streusel-coffee-cake-with-biscoff-cookies-recipe/