Gingerbread Pumpkin Pie Coffee Cake

What defines a coffee cake? I have no idea.

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas menus! |

Why do I have a food blog? I really know nothing about food.  Except I know what I like.  And I like this recipe.  We’ll pretend a coffee cake is defined as anything that has a streusel.  So yes, this recipe is indeed a coffee cake.

I decided I wanted to make a bundt cake after coming across this image on pinterest and being like ohmeegosh why don’t I bundt more? If your mind screams, “MY BIG, FAT GREEK WEDDING!” every time you hear the word, “bundt”.  Don’t worry.  So does mine.  It’s normal.  Or…at least we’re weird together.

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas morning! |

As I was searching high and low for my bundt pan, it dawned on me that about a month ago I gave away my bundt when I was in a why-do-I-have-so-much-stuff mood. That mood ended with me giving away all my clothes I’ve had since I was 16 years old that it was time to part ways with.  It was for the best.

SO I ended up having to go to Target.  See what I did there.  I had to go to Target.  (yeah, Andrew didn’t buy that excuse either.) And of course I ended up investing in some other goodies including some self care products like a bottle of this epic face mask that a friend introduced me to.  That mask + a decaf latte/tea at night YES YES YES.  You will be so relaxed.

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas morning! |

About this bundt.

I’m happy to report it can be french toast-ed.  I did it for breakfast yesterday and I’m having it again for breakfast right now as I finish up this post.

The idea with this recipe was to somehow combine gingerbread donuts with pumpkin pie in a non-pie way.  Since we now know that the definition of a coffee cake is anything with a streusel, I started with a layer of walnut-oat streusel.

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas menus! |

On to that goes a layer of pumpkin pie.  

Then a layer of gingerbread batter.  The gingerbread is similar to those gingerbread donuts I made in that it just has the essence of gingerbread.  I’m not a super spicy gingerbread person.  I prefer a mega mild ginger flavor.  

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas menus! |

So if you’re in the market for a recipe to make for a holiday party.  This could be it.  It’s very much a thanksgiving meets christmas fusion in that pumpkin pie is thanksgiving-y, while gingerbread in christmas-y.

In other news I’m having a crisis because I’m not feeling holiday-like at all.  I feel like I’m losing the Christmas spirit in my old age.  AHHH where are you christmas? Why can’t I find you?  You’re probably just right after Thanksgiving, but I wish I felt more Christmas-y RIGHT NOW.

Back to the bundt.

I would recommend (and I realize this is a bit odd), but I’d recommend that you serve this cold or at room temperature.  I know.  It seems like it should be served hot because a coffee cake is a thing you’d serve hot, but with the pumpkin pie layer you want to give this bundt a chance to come to room temp or colder to give the pumpkin layer a chance to set.  Capisce?

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas menus! |

Gingerbread Pumpkin Pie Coffee Cake

Yield: 1 bundt

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes


gingerbread layer
3 tablespoons ground flax + 2 tablespoons water
1 1/2 cup oat flour (spooned into measuring cup and leveled off)
1/2 cup almond flour
1/3 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon salt
4 oz container applesauce
1/4 cup milk
1/4 cup melted butter
3 tablespoons molasses
2 teaspoons vanilla

pumpkin pie layer
1 cup buttermilk
1 cup canned pumpkin puree
1 egg
1/3 cup sugar
1/4 cup + 2 tablespoons oat flour
1 1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt

3/4 cup walnuts, roughly chopped
1/4 cup oats
1/4 cup oat flour
1/4 cup melted butter
2 tablespoons brown sugar


Preheat oven to 375ºF and grease your bundt pan REALLY well with cooking spray/butter/coconut oil.  In a small bowl, combine ground flaxseed with water and allow to sit for 5 minutes.

Make your streusel.  In a bowl, combine walnuts, oats, oat flour, melted butter and brown sugar.  Set aside.

Now make your pumpkin pie layer.  In a bowl, combine all ingredients for the pumpkin pie layer.  Set aside.

Finally, make your gingerbread layer.  In yet another bowl, combine all ingredients for your gingerbread layer, including your flax egg.

Into your greased bundt pan, add all of the streusel in an even layer.  Pour pumpkin pie over the top.  Then scoop your gingerbread layer on top.  Bake for 45-50 minutes, or until an inserted toothpick comes out clean.  Allow to cool to room temperature or cool in the fridge so the pumpkin pie layer can set.  Serve cold or at room temperature.  

Can be made 1-2 days ahead of time and refrigerated until eaten. 

pumpkin pie layer inspired by Southern Living's Easiest Pumpkin Pie Ever

Gingerbread Pumpkin Pie Coffee Cake. The perfect sweet addition to Thanksgiving or Christmas menus! |


  1. For someone who knows nothing about food you sure make the most delicious creations!!! :)

  2. In NZ we would define coffee cake as a cake that contained coffee ?. We like to keep it simple when it comes to things like that! I was so confused by your question at the start, by the fact you were combing ginger bread, pumpkin pie and coffee flavours and by the fact you didn’t talk about coffee. It made a lot more sense once I got to the recipe and saw it didn’t contain any coffee. The cake sounds delicious as well (once I got the idea of coffee flavour being in the mix out of my head. That was a bit too many flavours for me!) Love the idea of combining 2 different holiday flavours. Could be a great way of introducing kiwis to pumpkin pie as well!

    • You kiwis and your savory pumpkin recipes. Bring on the sweet pumpkin goodness;))

      • I think sweet pumpkin will catch on here eventually. As the paleo and low carb movement gets bigger here I think pumpkin as a sweet thing will grow in popularity. We are just a little behind the times! I’m totally with you guys though! Pumpkin is delicious sweet or savoury!

  3. This looks incredible! :) Loving the combo of gingerbread and pumpkin (my two holiday favorites!)

    Dani |

  4. OH MA GOODNESS!  How do you create such incredibly delicious and unique recipes?  You’re like the recipe wizard!

  5. I think of MBFGW too when I hear the word “bundt!” And now I need to watch that movie – HA! I think a “coffee” cake is any cake that tastes good with coffee…or that you can dunk in coffee! This one looks like it would fit the bill!!

  6. This is the most beautiful thing! You are a genius! And they are making a sequel to my big fat Greek wedding and I am so excited!

  7. Making this for friendsgiving on Sunday…sooo excited!!! And literally LOLed at the big fat greek wedding/bundt comment..I have the SAME reaction every.single.time!

  8. Made this for my parents while I was home and it was a big hit with my family and my mom’s co-workers. And you’re right, it IS so much better cold!! But I tend to like most foods cold….

  9. Do you know if this would still work with a regular bread pan?! Desperately want to make tomorrow, but too lazy to buy a bundt pan. :) 

    • I wouldn’t make it as thick as the bread pan…I don’t think it’d bake through. But as long as you fill the bread pan only half to 3/4 full of the batter mix, i think it’d work!

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