Pumpkin Gingerbread Streusel Coffeecake

The perfect cake to bring to holiday family gatherings.

  • Servings: 10
  • Cook Time: 120 Min
  • Main Ingredient: Pumpkin


  • 2.25 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1.75 tsp. pumpkin pie spice
  • 1 tsp. ginger (ground)
  • 3/4 cup sugar
  • 1/2 cup margarine (softened)
  • 1 egg
  • 1/2 cup Brer Rabbit® Mild Flavor Molasses (Can substitute with dark molasses)
  • 1/2 cup canned pumpkin
  • 3/4 cup buttermilk
  • 3/4 cup pecans (chopped)
  • confectioners sugar glaze


In small bowl, combine 2 cups flour, baking powder, baking soda, 1 teaspoon pumpkin pie spice and ginger; set aside. In bowl, with mixer at high speed, beat 1/2 cup sugar and 5 tablespoons margarine until creamy. Add egg; beat 2 minutes. Add molasses and pumpkin; beat 1 minute. At low speed, add flour mixture alternately with buttermilk, beating until smooth. Spread batter into greased and floured 9-inch springform pan. Combine remaining flour, sugar and pumpkin pie spice; cut in remaining margarine until crumbly. Stir in pecans. Sprinkle crumb mixture evenly over batter. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove side of pan. Drizzle with confectioners' sugar glaze; serve warm. Makes 10 servings.