This Gingerbread Pumpkin Streusel Coffee Cake is made with molasses and my favorite gingerbread spices. It’s the perfect fall or winter coffee cake recipe! 

You may also enjoy other favorites like Eggless Pumpkin Pie, Fresh Apple Cake and Blueberry Gingerbread Loaf

Overhead view of pumpkin streusel coffee cake slices on a white platter.

This isn’t your average pumpkin coffee cake, it’s infused with the warm, spicy flavors of gingerbread, thanks to a blend of ground ginger, cinnamon, nutmeg, and a surprising touch of black pepper. Just 1/4 teaspoon of pepper brightens the cake and enhances that gingerbread depth, while unsulphered molasses pairs beautifully with the pumpkin puree.

And of course, I couldn’t resist a streusel topping! This one is extra easy, made from the dry ingredients of the cake itself, no extra steps needed.

Perfect for a cozy Thanksgiving or Christmas morning, this coffee cake can be baked the night before and enjoyed with your favorite warm drink.

Overhead view of a pumpkin streusel coffee cake on a white platter. A plate with a slice of coffee cake is on the side.

Gingerbread Pumpkin Streusel Coffee Cake Ingredients 

This is an incredibly moist and dense pumpkin spice coffee cake. Between the molasses, pumpkin puree, and buttermilk, it’s impossible to make a dry coffee cake! 

Here’s everything you’ll need to make the gingerbread spiced coffee cake: 

  • All-purpose flour
  • Whole wheat flour
  • Granulated sugar
  • Yellow cornmeal 
  • Spices (ginger, cinnamon, nutmeg, black pepper)
  • Unsalted butter
  • Eggs
  • Pumpkin puree
  • Molasses
  • Buttermilk
  • Baking soda
A pumpkin spice coffee cake on a white cake stand, with a slice on a dessert plate in the foreground.

How to Make Pumpkin Streusel Coffee Cake

This may not be your typical pumpkin coffee cake recipe, but it’s still just as easy to make — streusel and all! Here’s a look at how the coffee cake comes together: 

  1. In a large bowl, stir together the flour, sugar, whole wheat flour, cornmeal, and spices.
  2. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Remove ¾ cup of the crumb mixture for topping and set aside. This will serve as the streusel topping! 
  4. In a medium bowl, combine the eggs, pumpkin puree, molasses, buttermilk, and baking soda.
  5. Add the pumpkin mixture to the crumb mixture and stir until just moistened.
  6. Spread the batter into a greased 9-inch springform pan. Sprinkle with reserved ¾ cup crumb mixture.
  7. Bake until a toothpick inserted into the center of cake comes out clean. 

Tip: If you want to go all out, make a cup of pumpkin hot chocolate to enjoy alongside this coffee cake! 

Storage Instructions 

Once the coffee cake has cooled to room temperature, it can be stored in an airtight container for up to four days. Or, you can freeze either the entire cake or individual slices for up to three months. 

Can the Buttermilk Be Substituted? 

If you don’t have any buttermilk on hand, you can make your own using regular milk and a little vinegar or lemon juice. There are lots of tutorials online for how to do this! 

Overhead view of a sliced pumpkin spice coffee cake on a white platter, with a slice on a dessert plate on the side.

Tips for the Best Pumpkin Coffee Cake

  • I used my favorite blend of gingerbread spices in this recipe to really pack in that classic cookie flavor. However, you’re welcome to substitute your favorite pumpkin pie spice if desired. 
  • Use unsulphered molasses to make this recipe, NOT blackstrap molasses. Blackstrap molasses is very bitter and I don’t like to bake with it. 
  • Likewise, you need to use pure pumpkin puree and not pumpkin pie filling to make this recipe. 

Looking for More Fall Breakfast Ideas? 

5 from 1 rating

Gingerbread Pumpkin Streusel Coffee Cake

Yield: 10 slices
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
This Gingerbread Pumpkin Streusel Coffee Cake is made with molasses and my favorite gingerbread spices. It's the perfect fall or winter coffee cake recipe! 
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Ingredients
 

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup whole wheat flour
  • ½ cup yellow cornmeal
  • 2 teaspoons ground ginger
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ¾ cup unsalted butter
  • 2 eggs, lightly beaten
  • 1 can (15 ounce) pure pumpkin puree
  • ½ cup unsulphured molasses
  • ⅓ cup buttermilk
  • 1½ teaspoons baking soda

Equipment

Instructions
 

  • Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray. Set aside.
  • In a large bowl, stir together flour, sugar, whole wheat flour, cornmeal, ginger, cinnamon, nutmeg, and pepper.
  • Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs. Remove ¾ cup of crumb mixture for topping and set aside.
  • In a medium bowl, combine eggs, pumpkin, molasses, buttermilk, and baking soda.
  • Add pumpkin mixture to crumb mixture in large bowl. Stir until just moistened.
  • Spread batter into prepared pan. Sprinkle with reserved ¾ cup crumb mixture.
  • Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 30 minutes.

Notes

  • Recipe from Better Homes & Gardens 100 Pumpkin Recipes – 2017
Serving: 1serving, Calories: 426kcal, Carbohydrates: 66g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 197mg, Potassium: 444mg, Fiber: 4g, Sugar: 35g, Vitamin A: 7102IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 3mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.