Pumpkin Streusel Coffee Cake

This pumpkin streusel coffee cake is so quintessentially fall! It bakes up soft and tender, is filled with warm spices, and is topped with buttery Biscoff streusel. It’s the perfect treat on a crisp Fall day!

How to Make This Pumpkin Coffee Cake

To make sure this recipe turns out as amazing as possible, let’s walk through each step together! Below is a video along with step-by-step pictures.

Step 1: Make the Cinnamon Swirl

First, we tackle the cinnamon swirl. Whisk together the brown sugar, flour, and ground cinnamon. Set aside.

Step 2: Make the Pumpkin Coffee Cake Batter

Next, we make the pumpkin coffee cake batter. Preheat the oven to 350°F/175°C and line an 8-inch square or 9-inch round pan (springform works best) with parchment paper. Grease the pan with non-stick spray.

In a large bowl or the bowl of a stand mixer, mix the flour, granulated sugar, brown sugar, ground cinnamon, pumpkin spice, baking powder, and fine salt.

Add the room-temperature, unsalted butter that’s been cut into 1 Tbsp-sized pieces to the dry ingredients.

Mix on a low speed with a paddle attachment or hand mixer until the mixture looks like wet sand and no more large chunks of butter remain.

Then add the sour cream, pumpkin puree, oil, egg, and vanilla extract. Mix on a medium speed until fully combined.

Scrape the sides and bottom of the bowl as needed with a rubber spatula to make sure everything is properly mixed.

Step 3: Make the Biscoff Streusel Topping

We make the streusel topping last. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.

Pour in the melted butter that’s been cooled for about 10 minutes, then use a fork to gently fold the mixture together. I like to sweep around the sides of the bowl and along the bottom until the dry ingredients are evenly moistened.

The mixture should look crumbly with some larger clumps. Be careful not to overmix! Those bigger pieces create the best streusel topping.

Step 4: Bake the Pumpkin Coffee Cake

Pour half of the batter (about 450g) into the prepared pan, then sprinkle the cinnamon swirl filling in an even layer over the batter.

Pour the rest of the batter over the cinnamon swirl, then sprinkle the chopped Biscoff cookies over the top if using. Cover with an even layer of streusel.

Bake on the middle baking rack for 44-47 minutes in an 8-inch square pan, or 50-55 minutes in a 9-inch round pan, until a toothpick inserted into the center comes out with a few moist crumbs and the center looks set.

Remove the cake from the oven and let it cool in the pan for an hour. If you’re in a rush, pop the cake (pan and all) into the freezer for 30 minutes.

Then, carefully lift the cake out of the pan with the parchment paper sling and place it on a wire rack to finish cooling. Drizzle with warm cookie butter, then enjoy!

Substitutions and Swaps – Pumpkin Coffee Cake

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – This recipe turns out best with all-purpose flour in the batter, but you can use a gluten-free flour blend or cake flour if that’s what you have on hand.
• Brown Sugar – Light or dark brown sugar can be used in this recipe, but I prefer using light brown sugar.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt).
• Pumpkin Puree – Libby’s pumpkin puree works best in this recipe! If you use another brand, you may want to pour the puree onto a few sheets of paper towels to absorb any excess moisture. I find other brands, especially organic kinds, are a lot wetter.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
• Biscoff Cookies – I like to add chopped Biscoff cookies to the streusel for some added texture and flavor, but these can be omitted if needed.
• Cookie Butter – If you can’t find cookie butter, you can make a vanilla glaze using 1 cup powdered sugar (125g), 2 Tbsp cream or milk (30g), and 1 tsp vanilla extract.

Pan Sizes: 8-Inch Square, 9-Inch Round, Muffins, and 9×13 Pan

This recipe can be doubled and made in a 9×13-inch pan if needed. Bake time will be 5-10 minutes longer, and I recommend placing a couple of heating cores in the middle of the pan to help it bake more evenly.

This recipe can also be used to make pumpkin streusel coffee cake muffins. Fill cupcake liners 1/3 full, add a thin layer of cinnamon swirl, then top with additional batter until the liners are about 3/4 full and bake at 350°F / 175°C for 20-23 minutes (bake time will vary based on the size of your liners & pan).

Frequently Asked Questions

Why is my pumpkin coffee cake raw or gooey in the center?

This usually happens if the cake is underbaked or baked in a pan that’s too deep. Pumpkin coffee cake is very moist, so it needs enough time for the center to fully set. Bake it until a toothpick inserted into the center comes out with a few moist crumbs and the center looks set, not wet or jiggly. A round pan will take longer than a square pan.

Can I bake this in a loaf pan?

I don’t recommend baking this recipe in a loaf pan. The batter is too deep, and the center will take much longer to bake. This can cause the middle to sink or stay gooey while the edges overbake.

Can I make this in a 9-inch round pan?

Yes. A 9-inch round pan works, but the bake time will be longer than in an 8-inch square pan. A springform pan works best because it makes the coffee cake easier to remove without damaging the streusel topping.

Why did my streusel sink into the cake?

This can happen if the cake is underbaked, the streusel is overmixed, or the batter is too soft before baking. Make sure the streusel is crumbly with some larger clumps, and bake the cake until the center is fully set.

What are Biscoff cookies?

Biscoff cookies are crisp, caramelized cinnamon-brown sugar cookies. They add extra flavor and crunch to the streusel, but you can leave them out or use gingersnaps instead.

Can I skip the cookie butter drizzle?

Yes. The coffee cake is still delicious without it. If you want a simple glaze instead, mix powdered sugar, milk or cream, and vanilla extract until smooth, then drizzle it over the cooled cake.

Tips for Making the Best Pumpkin Coffee Cake

• Line the pan with a parchment paper sling so that you can easily remove the pumpkin coffee cake once it’s baked without messing up the streusel topping.
• Use pure pumpkin puree, NOT pumpkin pie filling!
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time (unless otherwise specified).

Making This Recipe in Advance & Storage Tips

You can make this pumpkin coffee cake in advance! It can last for a few days at room temperature, up to a week in the fridge, or up to a month in the freezer. Store the pumpkin coffee cake in an airtight container to keep it moist.

This pumpkin coffee cake freezes extremely well! So don’t be afraid to make a double batch and freeze one for later. I like to wrap the pumpkin coffee cake in a layer of plastic wrap, and then a layer of foil to lock in all the moisture.

When I’m ready to enjoy one of the frozen coffee cakes, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before adding the cookie butter.

Let Me Know What You Think!

If you make this pumpkin coffee cake recipe, I’d love to hear what you think! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media, so that I can see your amazing creations.

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