If you’re anything like me, there’s nothing quite like the cozy embrace of fall flavors in your kitchen, and this Pumpkin Streusel Coffee Cake Recipe is exactly that kind of treat. It’s the perfect blend of moist pumpkin-infused cake with a crunchy, buttery Biscoff streusel topping that just melts in your mouth. I love how the cinnamon swirl layered inside adds a delightful surprise in every bite, making it more than just your average coffee cake.
This recipe works beautifully for weekend brunches, holiday gatherings, or even just a comforting afternoon snack with your favorite cup of coffee or tea. What makes this Pumpkin Streusel Coffee Cake Recipe worth trying is how it balances sweetness, spice, and texture so perfectly—you’ll find friends and family begging you to make it again and again.
Why You’ll Love This Recipe
- Perfect Fall Flavors: Pumpkin, cinnamon, and pumpkin spice come together for an irresistibly seasonal taste.
- Streusel Delight: The crunchy Biscoff cookie streusel topping adds a layer of texture you won’t want to skip.
- Moist and Tender: Sour cream and pumpkin puree keep the cake moist and soft all the way through.
- Friendly to Make: Clear steps and common ingredients mean you’ll feel confident and proud baking this cake.
Ingredients You’ll Need
These ingredients work together to create a pumpkin cake that’s full of flavor yet balanced in sweetness. I recommend using fresh pumpkin puree (not the canned pie filling) to keep it light and natural. Also, the Biscoff cookies in the streusel are optional but really add a signature crunch that I adore.
- All-purpose flour: Fluff and spoon into your measuring cup to get the fluffiest, lightest measurement.
- Granulated sugar: Sweetens the batter and makes the cinnamon swirl shine.
- Light brown sugar: Adds moisture and a subtle caramel note to the cake and streusel.
- Ground cinnamon and pumpkin spice: The warm spices bring out that classic pumpkin flavor we’re after.
- Baking powder: Helps the cake rise perfectly.
- Fine salt: Just a pinch to enhance all the flavors.
- Unsalted butter: Room temperature butter ensures even mixing in the batter; melted butter for the streusel brings that crisp richness.
- Full-fat sour cream: Keeps the cake moist and tender—don’t skip this one!
- Pure pumpkin puree: Not pie filling—fresh or canned plain pumpkin puree works best for true pumpkin taste.
- Vegetable or canola oil: Adds extra moisture without overpowering flavor.
- Vanilla extract or vanilla bean paste: Gives a lovely background sweetness and depth to the cake.
- Biscoff cookies (optional): Roughly chopped to add crunch and bring out that special caramel spice flavor in the streusel.
- Cookie butter (optional garnish): Warm drizzle for an indulgent finishing touch I like to add right before serving.
Variations
I love that this Pumpkin Streusel Coffee Cake Recipe is easy to tweak for your tastes or dietary needs. Sometimes I swap the Biscoff cookies for pecans or walnuts when I want a nutty crunch instead. Feel free to experiment—you can even make muffins with this batter for a quick grab-and-go snack!
- Nut-Free Version: Omit the Biscoff cookies and substitute with extra streusel topping for the crunch, perfect for allergy-friendly baking.
- Dairy-Free Alternative: Use coconut yogurt instead of sour cream, and dairy-free butter substitutes to keep the texture moist and tender.
- Spice Mix: Feel free to add more pumpkin spice or even a pinch of nutmeg and ginger for an extra depth of flavor, especially in colder months.
- Muffin Style: I once made this as muffins by layering the cinnamon swirl thinly and topping with streusel—baked for just 20 minutes—perfect for breakfast on busy weekdays.
How to Make Pumpkin Streusel Coffee Cake Recipe
Step 1: Prepare the Cinnamon Swirl
Start with the cinnamon swirl—it’s optional but trust me, it’s worth the little extra effort! Whisk together the granulated sugar and ground cinnamon until well combined in a small bowl. Setting this aside early saves time later and lets you focus on the batter.
Step 2: Make the Pumpkin Coffee Cake Batter
Preheat your oven to 350°F (175°C) and prepare your baking pan, ideally an 8-inch square or 9-inch round pan lined with parchment paper for easy removal later. In a large bowl or your stand mixer bowl, mix all the dry ingredients: flour, sugars, cinnamon, pumpkin spice, baking powder, and salt.
Next, chop your room temperature butter into tablespoon pieces and add it to the dry mix. Using a paddle attachment or hand mixer on low, mix until it looks like damp sand and there are no big butter pieces left. This step is key for the cake’s tender crumb.
Stir in the sour cream, pumpkin puree, oil, and vanilla extract. Mix on medium speed until everything is combined and smooth, scraping down the sides to catch any pockets of flour. Overmixing here is the enemy; blend just until fully incorporated.
Step 3: Layer the Batter and Cinnamon Swirl
Pour about two-thirds of the batter evenly into your prepared pan. Then sprinkle your cinnamon swirl mixture evenly over that first layer. Finally, pour the remaining batter over the cinnamon sugar and smooth the top with a spatula, fully covering the swirl. This layered look is such a fun surprise and gives that delicious ribbon of cinnamon flavor in every bite.
Step 4: Prepare the Biscoff Streusel Topping
In a separate bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Toss in the chopped Biscoff cookies, if using, and then fold in the melted butter with a fork—try to keep some lumps for that perfect crumbly texture. Avoid overmixing because you want a streusel that clumps up nicely rather than becoming sandy.
Step 5: Assemble and Bake
Sprinkle the streusel topping generously over the top of the batter. Bake on the middle rack for about 45-50 minutes (longer if you’re using a round pan), or until a toothpick inserted in the center comes out with just a few moist crumbs. Halfway through baking, rotate your pan for even browning.
Once baked, let it cool in the pan for about an hour. If you’re impatient like me, pop it into the freezer for 30 minutes—it firms up nicely and makes the cake easier to slice without disturbing the streusel.
Step 6: Serve with a Drizzle of Cookie Butter
For a truly decadent finish, warm some cookie butter and drizzle it over the top right before serving. I love this final touch—it adds richness and a little extra sweet-spicy magic that pairs beautifully with the pumpkin and cinnamon.
Pro Tips for Making Pumpkin Streusel Coffee Cake Recipe
- Use a Parchment Sling: This helps you lift the cake out cleanly without disturbing the delicate streusel topping.
- Room Temperature Ingredients: Let the butter, sour cream, and pumpkin sit out for perfect mixing and even texture.
- Don’t Overmix Streusel: Folding gently keeps those chunky, buttery bits intact for great texture contrast.
- Watch Your Bake Time: Test with a toothpick and start checking at 45 minutes to avoid overbaking and drying out your cake.
How to Serve Pumpkin Streusel Coffee Cake Recipe
Garnishes
I personally love just a simple drizzle of warm cookie butter or even a light dusting of powdered sugar on top. If you want a little something extra, chopped toasted pecans or a small dollop of whipped cream complement the flavors beautifully without overwhelming the cake.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or chai tea. I also like serving it alongside fresh fruit like sliced apples or pears in the fall to add a refreshing contrast to the cake’s rich warmth.
Creative Ways to Present
For special occasions, I’ve layered slices of this Pumpkin Streusel Coffee Cake Recipe in trifle bowls with whipped cream and caramel drizzle for a stunning fall dessert. Or, cut the cake into bite-sized squares and serve it on a festive platter with mini coffee cups for a brunch party vibe.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake in an airtight container at room temperature if I plan to eat it within a couple of days—it stays moist and fresh beautifully. For longer storage, I pop it in the fridge, which can keep it good for up to a week without drying out.
Freezing
This cake freezes like a dream! I slice it into portions, wrap each securely with plastic wrap, and then again with foil. When I want to enjoy some later, I just thaw overnight in the fridge for the best texture and flavor.
Reheating
To reheat leftovers, I gently warm slices in the microwave for 15-20 seconds or pop them in a warm oven (around 300°F) for 5-10 minutes. This restores the tender crumb and makes the streusel topping nice and crisp again.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree and NOT pumpkin pie filling because the pie filling already contains added sugars and spices, which could throw off the cake’s texture and flavor balance. Pure pumpkin puree gives you full control over the seasoning and sweetness.
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How do I prevent the streusel topping from sinking into the cake?
Make sure the batter is thick enough before topping; also, gently press the streusel onto the batter rather than throwing it on. Using the correct amount of butter in the streusel helps it stay crumbly and supported on top during baking.
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Can I make this recipe vegan or gluten-free?
Yes! To make it vegan, swap butter for plant-based margarine and sour cream for coconut or soy yogurt. For gluten-free, substitute all-purpose flour with a gluten-free blend labeled for baking, though texture might differ slightly.
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Can I double this Pumpkin Streusel Coffee Cake Recipe?
Absolutely! Double the ingredients and bake in a 9×13-inch pan. Bake time will increase by 5 to 10 minutes, and it helps to rotate the pan during baking for even results.
Final Thoughts
Honestly, this Pumpkin Streusel Coffee Cake Recipe has become one of my fall staples—I love that it’s a little indulgent but still easy enough for a weekday treat. The way the streusel and cinnamon swirl come together surprises and delights every time. If you’re looking to impress guests or simply enjoy a slice of comfort with your morning coffee, this recipe won’t let you down. Give it a try, and I bet it will quickly become a favorite in your baking repertoire too!
Print
Pumpkin Streusel Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Streusel Coffee Cake is moist, tender, and bursting with warm autumn flavors. Featuring a delightful cinnamon swirl layered inside and a crunchy Biscoff streusel topping, this cake is perfect for fall breakfasts or cozy coffee breaks. The addition of pumpkin puree adds natural moisture and vibrant color, while the cookie butter drizzle elevates the sweetness and adds a decadent finish.
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
- Make Cinnamon Swirl: In a small bowl, whisk together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon until well combined. Set this aside; it will be layered inside the cake.
- Prepare the 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, ensuring the parchment rises about an inch above the pan’s sides to accommodate the rising cake. Grease the pan with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, 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. Mix until well incorporated.
- Incorporate Butter: Add 1/2 cup (1 stick) unsalted butter, cut into tablespoon-sized pieces, to the dry ingredients. Mix at low speed with a paddle attachment or hand mixer until the mixture resembles wet sand and no large butter chunks remain.
- Add Wet Ingredients: Pour in 3/4 cup full-fat sour cream, 1/2 cup pure pumpkin puree, 1 tablespoon vegetable or canola oil, and 1 teaspoon vanilla extract. Mix at medium speed until fully combined. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
- Layer Batter and Cinnamon Swirl: Pour two-thirds of the batter (approximately 600g) into the prepared pan and spread evenly. Sprinkle the cinnamon swirl mixture evenly over this batter layer. Then, pour the remaining batter on top and smooth it out to cover the cinnamon swirl completely.
- Make Biscoff Streusel: In a medium bowl, whisk together 1 cup flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon fine salt. Fold in 1/4 cup roughly chopped Biscoff cookies if using. Add 6 tablespoons melted unsalted butter that has been cooled, and gently fold with a fork until flour is fully incorporated but some large chunks remain. Avoid overmixing.
- Top and Bake: Evenly sprinkle the Biscoff streusel over the top of the batter in the pan. Place the pan on the middle rack of your oven and bake for 45-50 minutes (50-55 minutes if using a round pan). Rotate the pan halfway through baking to ensure even cooking. Bake until a toothpick inserted in the center comes out with a few moist crumbs and the cake is set.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 1 hour. If short on time, chill the cake with the pan in the freezer for 30 minutes, then transfer to a wire rack to finish cooling.
- Garnish and Serve: Drizzle the warm cake with 1/4 cup warm cookie butter for extra richness and flavor. Serve slightly warm for the best taste and texture.
Notes
- Use pure pumpkin puree, NOT pumpkin pie filling, for the best texture and flavor.
- Properly measure flour by spooning into the measuring cup and leveling, or use a kitchen scale for accuracy.
- Bring all cold ingredients to room temperature before mixing to ensure better incorporation.
- This recipe can be doubled and baked in a 9×13-inch pan; increase bake time by 5-10 minutes and consider using heating cores to help with even baking.
- To make muffins, fill liners one-third full, add a thin layer of the cinnamon swirl, then top with additional batter until three-quarters full and bake at 350°F (175°C) for 20-23 minutes.
- Store leftovers in an airtight container at room temperature for a few days, in the fridge for up to a week, or freeze for up to a month wrapped tightly with plastic wrap and foil.
- When thawing frozen cake, move it to the fridge the night before and bring to room temperature before serving.
- Lining the pan with a parchment paper sling allows easy cake removal without disturbing the streusel topping.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
