Recipes and Cooking Pumpkin-Gingerbread Coffee Cake Be the first to rate & review! This easy coffee cake recipe is perfect for chilly fall mornings. Gingerbread and pumpkin are a match made in heaven in this yummy pumpkin recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 55 mins Cool Time: 30 mins Total Time: 25 mins Servings: 10 Yield: 10 wedges Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 cup sugar ½ cup whole wheat flour ½ cup yellow cornmeal 2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ¼ teaspoon black pepper ¾ cup butter 2 eggs, lightly beaten 1 15 ounce can pumpkin ½ cup full-flavor molasses ⅓ cup buttermilk 1 ½ teaspoon baking soda 1 cup dried cranberries 1 recipe Sherry-Cream Cheese Drizzle Sherry-Cream Cheese Drizzle 1 3 ounce package cream cheese, softened 1 tablespoon butter, softened ¾ cup powdered sugar 2 tablespoon dry sherry ½ teaspoon vanilla Directions Preheat oven to 350°F. Grease a 9-inch springform pan. In a large bowl stir together first eight ingredients (through pepper). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 3/4 cup of the crumb mixture for topping. In a medium bowl combine next five ingredients (through baking soda). Add pumpkin mixture and dried cranberries to remaining crumb mixture in bowl. Stir just until moistened. Spread batter in prepared pan. Sprinkle with reserved 3/4 cup crumb mixture. Bake 55 to 60 minutes or until a wooden skewer comes out clean. Cool in pan on a wire rack 30 minutes. Loosen coffee cake from sides of pan; remove sides of pan. Spoon Sherry-Cream Cheese Drizzle over warm coffee cake. Sherry-Cream Cheese Drizzle In a medium mixing bowl beat cheese and butter with an electric mixer on medium to high speed until combined. Beat in powdered sugar, dry sherry, and vanilla until smooth. If necessary, beat in enough milk, 1 teaspoon at a time, to make a thick drizzling consistency. Rate it Print Nutrition Facts (per serving) 535 Calories 20g Fat 85g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 535 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 92mg 31% Sodium 355mg 15% Total Carbohydrate 85g 31% Total Sugars 48g Protein 7g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 3.2mg 18% Potassium 441mg 9% Folate, total 64.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.