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
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)
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
