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

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

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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