This festive pumpkin gingerbread coffee cake is made with pure pumpkin, pumpkin pie spice and molasses, and topped with a layer of cinnamon streusel. It’s easy to make that your family will love!
Holiday breakfast coffee cake is a must! There is nothing better than waking up on a Thursday morning, pouring a cup of coffee, grabbing a coffee cake, and watching the parade with the family.
Traditions are such a big part of the holidays and my holiday wouldn’t be the same without some form of coffee cake! We love Thanksgiving and Christmas coffee cakes at home.
I am so excited to share this recipe with my family this year.I made these last year Coffee Cake Muffins They’re a hit, but this year I wanted to do something a little more fall-themed. Enter pumpkin and gingerbread.
Molasses is an underrated baking ingredient in my opinion!It adds a lot of flavor to baked goods like these giant gingerbread. Did you know that brown sugar is just regular granulated sugar mixed with molasses? The darker the brown sugar, the more molasses.
So much flavor in this recipe! From molasses, pumpkin, pumpkin pie spice and an unusual ingredient: cornmeal.
You probably already have cornmeal in your pantry for Thanksgiving cornbread muffins, so add some to this Pumpkin Gingerbread Coffee Cake recipe! The reason we use cornmeal in this recipe is for added flavor and texture.
We only used a small amount of cornmeal compared to flour to keep it light and fluffy, but enough to add some depth.
Besides all the flavor, I love this coffee cake for a few reasons:
- You don’t have to make an extra batch of crumbs for the streusel. Rather than making more, remove some of the dry ingredients before mixing the wet ingredients and sprinkling on top. Instant streusel topping.
- It will make your house smell great! Saving the pumpkin candles for another day as the whole house will smell like pumpkin and gingerbread halfway through baking.
- This recipe feeds a crowd! Perfect for all the relatives you may have living in your home.
Last but not least, my favorite part of these recipes is how easy it is to make ahead. Coffee cake is one of those recipes that freezes really well, so you can make it up to 3 months in advance and enjoy a gourmet breakfast on the go.
How to Freeze Coffee Cake:
To freeze coffee cake, place each piece or the whole cake in an airtight container. Stores in the refrigerator for up to 3 months. When baking, let it thaw overnight and heat at 300°F for 20 minutes or until warmed.
I highly recommend enjoying the coffee cake with a hot drink! If you’re not a coffee fan, hot tea or hot chocolate are also great with a big slice of pumpkin gingerbread coffee cake.
I hope you all enjoy this recipe and have a great holiday with family and friends!