Go Back Email Link
image of pumpkin coffee cake that's been topped with biscoff streusel and cookie butter
Print Recipe
5 from 3 ratings

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 topped with buttery, biscoff streusel. It's the perfect treat on a crisp, Fall day!
Prep Time15 minutes
Cook Time45 minutes
Additional Time30 minutes
Total Time1 hour 30 minutes
Course: Cakes
Cuisine: American
Servings: 16
Calories: 415kcal
Author: Chelsey White

Equipment

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 1/2 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 110g
  • 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 - optional 24g
  • 6 Tbsp (3/4 stick) unsalted butter, melted and cooled 85g

Pumpkin Coffee Cake Garnish - Optional

  • 1/4 cup cookie butter, warm

Instructions

Cinnamon Swirl (Optional)

  • First, we tackle the cinnamon swirl. Whisk together 1 Tbsp of granulated sugar and 1 tsp ground cinnamon in a small bowl. Set aside.

Pumpkin Streusel Coffee Cake

  • Next, we make the pumpkin coffee cake batter. Preheat 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. NOTE: If you use a 2" tall 8-inch or 9-inch cake pan, make sure to line the sides with a thick strip of parchment paper that is about an inch taller than the sides of the pan, as the cake will bake up taller than the cake pan.
  • In a large bowl or the bowl of a stand mixer, mix 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 1/2 tsp baking powder, and 1/2 tsp fine salt until combined.
  • Add 1/2 cup (1 stick) of room temperature, unsalted butter that's been cut into 1 Tbsp-sized pieces into the dry ingredients. Mix at 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 3/4 cup sour cream, 1/2 cup pumpkin puree, 1 Tbsp of oil, and 1 tsp 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.
  • Pour two-thirds of the batter (about 600g) into the prepared pan, then sprinkle the cinnamon swirl in an even layer over the batter. Pour the rest of the batter over the cinnamon swirl, and smooth into an even layer that fully covers the cinnamon sugar.

Biscoff Streusel Topping

  • The last step is to make the streusel topping first. In a large bowl, whisk together 1 cup of all purpose flour, 1/2 cup of packed brown sugar, 1/3 cup of granulated sugar, 1/4 tsp cinnamon, and 1/4 tsp fine salt in a medium-sized bowl. Then mix in 1/4 cup (3 Biscoff cookies) roughly chopped biscoff cookies.
  • Add 6 Tbsp or 3/4 of a stick of unsalted butter that's been melted and set aside to cool for about 10 minutes into the mixture. Use a fork to kind of fold the mixture together. I sweep around the sides of the bowl and then along the bottom of the bowl. The goal is to gently incorporate the butter into the dry ingredients while leaving some big chunks intact. Be careful not to overmix! Mix just until the flour is fully incorporated.

Bake the Pumpkin Coffee Cake

  • Cover the top of the batter with the Biscoff streusel, then bake on the middle rack in the oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the center looks set. Bake time will be slightly longer in a round pan (50-55 minutes). Rotate the pan halfway through to help it bake evenly.
  • 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 place it on a wire rack to finish cooling.
  • Drizzle with warm cookie butter, then enjoy! I like serving it when it's still slightly warm.

Video

Notes

For more info on substitutions and swaps that can be made in this recipe, please see the "Substitutions and Swaps" section in the post above.
 

Can This Recipe Be Doubled?

This recipe can be doubled and made in a 9x13-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).
 

Tips for Making the Best Pumpkin Streusel 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.
 

Making This Biscoff Pumpkin Coffee Cake 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.

Nutrition

Serving: 1 | Calories: 415kcal | Carbohydrates: 65g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 288mg | Fiber: 3g | Sugar: 36g