I absolutely love this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe because it combines warm autumn flavors with a crunchy, buttery topping that feels like a hug in cake form. The pumpkin keeps the cake moist and tender, while the cinnamon swirl adds that little extra touch of cozy goodness. This is honestly one of my go-to recipes when I want something special for brunch or a comforting afternoon treat with coffee.
What makes this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe truly stand out is the delightful Biscoff cookie streusel topping. It adds a unique spiced caramel crunch that’s impossible to resist. Whether you’re baking for a crowd or just treating yourself, you’ll find this cake hits all the right notes—moist, spicy, sweet, and just the right texture contrast.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The pumpkin and spices pair beautifully with the buttery, caramelized Biscoff streusel for a deeply satisfying taste.
- Moist & Tender Texture: Thanks to the pumpkin puree and sour cream, this cake stays moist for days without drying out.
- Impressive Yet Easy: Despite the layers of cinnamon swirl and streusel topping, this recipe is straightforward and beginner-friendly.
- Flexible & Shareable: Great for holiday gatherings, weekend breakfasts, or even made-ahead brunches that freeze well.
Ingredients You’ll Need
Each ingredient plays its part in marrying the autumnal pumpkin flavors with a crisp, sweet topping. I always recommend using fresh pumpkin puree (not the pie filling) for a natural texture and taste. Also, don’t skip the Biscoff cookies in the streusel—they add a unique caramelized crunch that’s simply magic.
- All-Purpose Flour: Make sure to fluff and spoon the flour into your measuring cup for accuracy—this keeps your cake from turning out too dense.
- Granulated Sugar: Balances the spices and pumpkin sweetness in the batter and the streusel.
- Light Brown Sugar: Adds a bit of molasses depth, especially in the streusel topping.
- Ground Cinnamon: Essential for both the cinnamon swirl and as a warming spice in the batter.
- Pumpkin Spice: If you don’t have packaged pumpkin spice, a mix of cinnamon, nutmeg, and cloves works great.
- Baking Powder: To give your coffee cake that nice lift and fluffy crumb.
- Fine Salt: Enhances the flavors and balances sweetness.
- Unsalted Butter: Room temperature butter blends best into the batter; melted butter makes the streusel tender.
- Full-Fat Sour Cream: Key for moisture and a subtle tang that complements the pumpkin.
- Pure Pumpkin Puree: Never use pumpkin pie filling; the puree keeps the texture just right and the flavor pure.
- Vegetable or Canola Oil: Adds moisture and tenderness.
- Vanilla Extract or Vanilla Bean Paste: Boosts depth and sweetness.
- Biscoff Cookies: Crumbled into the streusel topping for that irresistible crunch and flavor.
- Cookie Butter: Optional garnish to drizzle on warm cake for extra indulgence.
Variations
I love adding my own twist to this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe depending on the season or who I’m baking for. Don’t be afraid to get creative—this recipe is forgiving and perfect for customization without losing its essence.
- Gluten-Free Version: I’ve swapped to a gluten-free flour blend with great success; just be sure it contains xanthan gum for structure.
- Nutty Upgrade: Adding chopped toasted pecans or walnuts to the streusel topping adds an extra layer of texture I adore.
- Dairy-Free Option: Use coconut oil instead of butter and a dairy-free yogurt in place of sour cream; the cake still comes out moist and flavorful.
- Mini Muffin Style: This batter is perfect for muffins! I fill cupcake liners halfway, add a quick cinnamon swirl, then top with more batter and streusel—great for portion control and gifting.
How to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
Step 1: Whip Up the Cinnamon Swirl
Start by mixing your cinnamon swirl—just a tablespoon of granulated sugar and a teaspoon of ground cinnamon whisked together in a small bowl. I like this step because it creates little pockets of warm spice throughout the cake that make each bite extra special. Set it aside and get ready to assemble later.
Step 2: Mix Your Pumpkin Cake Batter
Preheat your oven to 350°F (175°C) and prep an 8-inch square or 9-inch round pan by lining it with parchment paper—a parchment sling really helps when you want to lift the cake out without disturbing that lovely streusel topping. In a large bowl or stand mixer, combine your dry ingredients—flour, sugars, cinnamon, pumpkin spice, baking powder, and salt.
Next, cut room-temperature butter into tablespoon pieces and mix it into the dry ingredients until it looks like wet sand—this is the key texture to aim for before adding wet ingredients. Pour in sour cream, pumpkin puree, oil, and vanilla; then mix gently until just combined. Scrape the bowl well to avoid dry pockets!
Step 3: Layer The Batter & Cinnamon Swirl
Pour about two-thirds of your batter into the prepared pan and spread it evenly. Then sprinkle your cinnamon swirl mixture evenly over that base layer. Top with the remaining batter and smooth it out so it fully covers the cinnamon sugar layer. This layering creates that lovely surprise swirled flavor when sliced.
Step 4: Prepare the Biscoff Streusel Topping
In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Stir in the roughly chopped Biscoff cookies for that signature crunch. Melt your butter and let it cool a bit before drizzling it over the dry mixture.
Using a fork, gently fold until the streusel just comes together but still has some chunky bits. Be gentle here—overmixing can make the topping too dense and mess up that crisp texture we love. Then sprinkle it evenly over the cake batter in the pan.
Step 5: Bake Until Golden and Set
Pop the cake into the oven’s middle rack and bake for 45-50 minutes—if you’re using a round pan, expect a few extra minutes. Keep an eye on the cake; a toothpick inserted should come out with just a few moist crumbs. I like to rotate the pan halfway through to ensure even baking. When it’s done, let it cool for about an hour in the pan before lifting it out with the parchment sling.
Step 6: Finish with a Cookie Butter Drizzle
If you’re feeling indulgent, warm some cookie butter and drizzle it over the slightly warm cake. This step took me by surprise the first time I tried it—it’s the perfect finishing touch that adds gooey sweetness and makes serving this cake even more special. Enjoy it slightly warm for ultimate comfort.
Pro Tips for Making Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
- Parchment Sling for Easy Removal: I discovered that lining the pan with parchment paper extending past the edges makes lifting the cake out a breeze and keeps the streusel intact.
- Don’t Skip the Butter Temperature: Room temperature butter for the batter blends better and creates a finer crumb, while cooled melted butter in the streusel gives it that perfect crumble.
- Check Bake Early: Ovens vary, so start checking your cake at 40 minutes to avoid overbaking and drying it out.
- Use Pure Pumpkin Puree Only: I used to grab pumpkin pie filling by mistake, but that extra sugar and spices can throw off your batter consistency and flavor balance.
How to Serve Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
Garnishes
I love serving this cake with a simple drizzle of warm cookie butter that melts into the streusel topping—it’s like a little extra hug on your plate. If you’re feeling festive, a dusting of powdered sugar or a few fresh cranberries on the side adds a lovely pop of color and freshness.
Side Dishes
This Pumpkin Streusel Coffee Cake pairs beautifully with a strong cup of coffee or chai latte. For brunch, I often serve it alongside scrambled eggs or a crisp green salad to balance the sweetness. The flavors really shine when paired with warm beverages, making it a perfect morning or afternoon treat.
Creative Ways to Present
For holiday gatherings, I like to cut the coffee cake into small squares and serve each piece on a pretty dessert plate with a dollop of whipped cream and a small sprig of fresh rosemary for a festive look. Sometimes, I bake the batter in individual muffin tins with streusel on top—these bite-sized versions are always a hit at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and honestly, it’s rare!—store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week, but be sure to bring it back to room temp before serving to regain moisture and flavor.
Freezing
This Pumpkin Streusel Coffee Cake freezes beautifully, so I often make a double batch. Wrap the cooled cake tightly with plastic wrap, then wrap again in foil to lock in moisture. When you’re ready, thaw it in the fridge overnight for the best texture retention.
Reheating
To warm leftover or thawed cake, I prefer gently reheating it in a low oven (about 300°F) for 10-15 minutes, which revives the moistness without drying out the streusel topping. You can also microwave individual slices for about 20 seconds—just keep an eye on them so they don’t get tough.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend sticking with pure pumpkin puree for this Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe. Pumpkin pie filling contains added sugars and spices that can alter the texture and flavor balance of your cake, potentially making it too sweet or dense.
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What can I substitute for Biscoff cookies if I can’t find them?
If Biscoff cookies aren’t available, you can try speculoos cookies or gingersnaps for a similar spiced, caramelized flavor. Crunchy graham crackers with a sprinkle of cinnamon also work, but keep in mind the unique caramel notes of Biscoff are hard to replicate exactly.
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Can I make this recipe dairy-free?
Absolutely! Replace the butter with dairy-free margarine or coconut oil and swap sour cream for a plant-based yogurt or sour cream alternative. You might notice a slight difference in texture but the pumpkin and spices will still shine.
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How do I prevent the streusel topping from sinking?
To keep the Biscoff streusel topping from sinking, be sure to gently fold in the melted butter without overmixing so you maintain some chunkiness. Also, layering the batter with the cinnamon swirl first helps the streusel sit neatly on top during baking.
Final Thoughts
This Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe holds a special place in my baking rotation because it brings together comfort and a bit of gourmet charm in every bite. I love sharing it with friends alongside a hot cup of coffee and seeing their faces light up. You’ll enjoy not only the flavors but also how approachable this cake is to make—perfect for cozy mornings or festive occasions. Trust me, once you try this, it’ll quickly become one of your favorites too!
Print
Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Streusel Coffee Cake is a moist, tender, and flavorful autumn treat featuring a spiced pumpkin batter layered with a cinnamon swirl and topped with a crunchy Biscoff cookie streusel. Perfectly baked to golden perfection, this coffee cake is a delightful companion to your morning coffee or an indulgent dessert. The optional warm cookie butter drizzle adds an extra layer of decadence, making this cake a seasonal favorite that’s easy to prepare in one pan.
Ingredients
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)
Garnish (Optional)
- 1/4 cup cookie butter, warm
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, whisk together 1 Tbsp granulated sugar and 1 tsp ground cinnamon until combined. Set aside for layering.
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8-inch square or 9-inch round pan with parchment paper, ensuring a parchment paper sling that extends about an inch above the pan’s sides. Spray lightly with non-stick spray to grease.
- 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 tsp ground cinnamon, 1 tsp pumpkin spice, 1 1/4 tsp baking powder, and 1/2 tsp fine salt. Mix until evenly blended.
- Add Butter: Add 1/2 cup unsalted butter (cut into 1 Tbsp pieces) to the dry mixture. Mix at low speed with a paddle attachment or hand mixer until the mixture resembles wet sand and no large butter chunks remain.
- Incorporate Wet Ingredients: Add 3/4 cup sour cream, 1/2 cup pumpkin puree, 1 Tbsp vegetable or canola oil, and 1 tsp vanilla extract. Mix on medium speed until fully combined, scraping the sides and bottom of the bowl to ensure even mixing.
- Layer the Batter and Cinnamon Swirl: Pour about two-thirds (~600g) of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon swirl mixture evenly over this batter layer. Pour the remaining batter on top, smoothing to completely cover the cinnamon swirl layer.
- 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 tsp ground cinnamon, and 1/4 tsp fine salt. Fold in 1/4 cup roughly chopped Biscoff cookies, if using. Add 6 Tbsp melted and cooled unsalted butter, gently folding with a fork to combine while leaving some larger chunks intact. Mix just until flour is incorporated.
- Top and Bake: Evenly spread the Biscoff streusel topping over the batter. Place on the middle rack of the oven and bake for 45-50 minutes (or 50-55 minutes if using a round pan), until a toothpick inserted near the center comes out with a few moist crumbs and the center is set. Rotate the pan halfway through baking for even cooking.
- Cool the Cake: Remove from oven and allow the cake to cool in the pan for 1 hour. If short on time, place the entire pan in the freezer for 30 minutes, then transfer to a wire rack to finish cooling.
- Serve with Optional Garnish: Warm 1/4 cup cookie butter and drizzle over the cake before serving. Best enjoyed slightly warm.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling for best texture and flavor.
- Properly measure flour by spooning into your measuring cup and leveling off, or use a kitchen scale for accuracy.
- Room temperature ingredients blend better; set cold ingredients out ahead of time.
- For easy removal without damaging the streusel topping, use a parchment paper sling extending beyond the pan’s edges.
- The recipe can be doubled for a 9×13-inch pan; bake 5-10 minutes longer and consider using heating cores for even baking.
- This recipe works well for muffins: fill cupcake liners 1/3 full with batter, add cinnamon swirl, then top with remaining batter to 3/4 full; bake at 350°F (175°C) for 20-23 minutes.
- Store leftovers in an airtight container at room temperature for several days, in the refrigerator up to a week, or freeze for up to a month.
- To thaw frozen cake, transfer from freezer to fridge overnight, then bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
