Pumpkin Streusel Coffee Cake with Biscoff Cookies Recipe
Fall is the perfect season for cozy flavors, and nothing warms you up quite like a piece of Pumpkin Streusel Coffee Cake with Biscoff Cookies. This delightful cake combines the rich taste of pumpkin with the spicy warmth of cinnamon and the incredible crunch of Biscoff cookies. It’s a perfect treat for your next gathering, a lovely brunch, or just a cozy afternoon at home.
Why Make This Recipe
This recipe is a fantastic way to enjoy the classic flavors of fall. It adds a unique twist with the addition of Biscoff cookies, making it stand out among other coffee cakes. This cake is easy to make and promises to impress your family and friends. Plus, it’s a great way to use pumpkin puree beyond just pie, giving you a deliciously moist and flavorful cake that will have everyone reaching for seconds.
How to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies
Ingredients
- 1 Tbsp granulated sugar (13g)
- 1 tsp ground cinnamon
- 1 1/2 cups all-purpose flour, fluffed, 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)
- 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 (24g) – optional
- 6 Tbsp (3/4 stick) unsalted butter, melted and cooled (85g)
- 1/4 cup cookie butter, warm
Directions
- In a small bowl, whisk together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Set this mixture aside for later use.
- Preheat your oven to 350°F (175°C). Line an 8-inch square or 9-inch round cake pan with parchment paper and grease it with non-stick spray. Extend the parchment one inch above the pan sides for a taller cake.
- 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 teaspoon ground cinnamon, 1 teaspoon pumpkin spice, 1 1/4 teaspoons baking powder, and 1/2 teaspoon fine salt. Stir until well blended.
- Add 1/2 cup room temperature unsalted butter, cut into tablespoon-size pieces, to the dry mixture. Mix until it resembles wet sand.
- Incorporate 3/4 cup full-fat sour cream, 1/2 cup pumpkin puree, 1 tablespoon vegetable or canola oil, and 1 teaspoon vanilla extract. Mix on medium speed until everything is well combined.
- Pour about two-thirds of the batter into the prepared cake pan and spread it evenly. Sprinkle the cinnamon-sugar mixture over this layer. Pour the remaining batter on top and smooth it out.
- 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 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. If using, fold in the chopped Biscoff cookies.
- Add 6 tablespoons melted and cooled unsalted butter to the streusel mixture and gently fold in without overmixing.
- Spread the streusel topping evenly over the batter in the pan. Bake for 45-50 minutes (50-55 minutes in a round pan) until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cake from the oven and let it cool for about an hour. Drizzle with warm cookie butter if desired.
How to Serve Pumpkin Streusel Coffee Cake with Biscoff Cookies
Serve this coffee cake slightly warm for the best flavor. It pairs wonderfully with coffee or tea, making it an excellent choice for brunch or as a sweet snack during the day.
How to Store Pumpkin Streusel Coffee Cake with Biscoff Cookies
Store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Tips to Make Pumpkin Streusel Coffee Cake with Biscoff Cookies
- Ensure the butter and sour cream are at room temperature for the best mixing.
- Do not overmix the batter, as this can make the cake dense.
- Feel free to adjust the spices to your taste. Add more pumpkin spice or cinnamon for a stronger flavor.
Variation
For a nutty twist, consider adding chopped pecans or walnuts to the streusel topping. You can also replace the Biscoff cookies with crushed graham crackers for a different crunch.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great for this recipe. Just make sure it is pure pumpkin puree and not pumpkin pie filling.
2. What can I substitute for sour cream?
Greek yogurt can be used as a substitute for sour cream in this recipe.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out wet, bake a little longer.
