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You are here: Home / Cakes and Cupcakes / Gingerbread Pumpkin Streusel Coffee Cake

Gingerbread Pumpkin Streusel Coffee Cake

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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! 

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

This isn’t your average pumpkin coffee cake recipe! Rather than use store-bought pumpkin pie spice, I flavored this coffee cake with my favorite gingerbread spices.

Think: ground ginger, cinnamon, nutmeg, and black pepper. Yes, black pepper! It might sound strange to you, but just 1/4 teaspoon of ground black pepper really wakes up the coffee cake and delivers that delicious gingerbread flavor. 

Unsulphered molasses rounds out the coffee cake and complements the pumpkin puree nicely. 

And just because I can’t resist adding a streusel topping whenever possible, I made this a pumpkin streusel coffee cake. The streusel topping is made from the dry ingredients of the coffee cake, so there are no extra steps required to make it! 

This would be a great Christmas or Thanksgiving breakfast option. You could make the coffee cake the night before, then enjoy it in the morning with a cup of cocoa, tea, or coffee!

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? 

I have lots of easy fall recipes on my site, but here are just some of my go-to breakfast recipes: 

  • Cranberry Coffee Cake
  • Apple Streusel Coffee Cake
  • Pumpkin Apple Muffins
  • Pumpkin Spice Pancakes
  • Pumpkin Blueberry Muffins
Print Pin
5 from 1 vote

Gingerbread Pumpkin Streusel Coffee Cake

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! 
Course Breakfast, Dessert
Cuisine American
Keyword coffee cake recipe, gingerbread coffee cake, pumpkin coffee cake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 426kcal

Equipment

  • Springform Pan
  • Measuring Cups
  • Measuring Spoons

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

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

Nutrition

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
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

 

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By Gayle | November 15, 2021

Comments

  1. Carol Russell says

    November 15, 2021 at 12:21 pm

    Can AP flour be used in this recipe?

    Reply
    • Gayle says

      November 15, 2021 at 12:30 pm

      Hi Carol! All purpose flour is in this recipe, though there is 1/2 cup whole wheat flour. I haven’t tried it without the whole wheat flour, so I can’t say for sure how it would affect the outcome. Hope you enjoy!

      Reply
  2. Doris says

    December 12, 2021 at 5:55 pm

    5 stars
    Can I substitute something for the eggs?

    Reply
    • Gayle says

      December 13, 2021 at 7:46 am

      Hi Doris! I’ve never tried an egg substitute, so I don’t know what would work in its place.

      Reply

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