How to make pumpkin gingerbread coffee cake

Emily Monaco

Contributing Writer

It's hard to imagine anything better than classic crumb cake, but this version gets an extra punch of flavor from a spiced pumpkin base. Even more spices go into the gingerbread crumb, for a coffee cake that's perfect for fall.

This coffee cake is also easy to bake in individual portions. Just use a muffin tin in place of a cake tin, and bake for just 15 minutes. The resulting coffee cake muffins are always a big hit with kids!

Cooktop Cove

Pumpkin Gingerbread Coffee Cake

20 minutes

25 minutes

45 minutes

1/3 cup dark brown sugar

1/8 cup flour

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup butter, melted

1 1/2 cups flour

1 1/2 tablespoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon salt

1 cup pumpkin purée

1/4 cup molasses

1 cup light brown sugar

2 eggs

1/2 cup melted butter

Preheat the oven to 350 degrees.

Make the crumble. Combine the dark brown sugar, flour, spices, and salt. Drizzle the butter over it, and use a fork to combine, forming nice large crumbles. Set aside.

Make the cake. Combine the flour, baking powder, baking soda, spices, and salt. Set aside.

Whisk together the pumpkin purée, molasses, and brown sugar. Add the eggs one by one, beating after each addition. Drizzle in the melted butter.

Fold the dry ingredients into the wet, stirring with a rubber spatula until just combined.

Pour the batter into a greased 9-inch spring form pan. Scatter the crumble over the top.

Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean, with just a few crumbs attached. Allow to cool about 15 minutes before unmolding and serving.

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