Pumpkin-Gingerbread Coffee Cake

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.

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  • Makes: 10 servings
  • Serving Size: 1 wedge
  • Makes: 10 wedges
  • Prep: 25 mins
  • Bake: 55 mins 350°F
  • Cool: 30 mins

Pumpkin-Gingerbread Coffee Cake

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. Bake 55 to 60 minutes or until a wooden skewer comes out clean. Cool in pan on a wire rack 30 minutes.
  4. Loosen coffee cake from sides of pan; remove sides of pan. Spoon Sherry-Cream Cheese Drizzle over warm coffee cake.

Sherry-Cream Cheese Drizzle

Directions

  1. 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.
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Nutrition Facts (Pumpkin-Gingerbread Coffee Cake)

  • Per serving:
  • 535 kcal ,
  • 20 g fat
  • (12 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 92 mg chol. ,
  • 355 mg sodium ,
  • 85 g carb. ,
  • 4 g fiber ,
  • 48 g sugar ,
  • 7 g pro.
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