Pumpkin Gingersnap Coffee Cake

This is one of the three amazing recipes I tried this weekend and it is INCREDIBLE! Perfect paired with a pumpkin spice latte, or pumpkin flavored coffee (they have this at Trader Joe’s right now!!!). Top it off with reading your favorite book and you have a delightful, relaxing (and tasty!) Sunday morning :)

Originally posted by ambitious kitchen. If you do not already follow her, do yourself a favor and do it right now! Every recipe of hers I have tried – both healthy things and treats – has been unreal!

Pumpkin Gingersnap Coffee Cake Crumble

Pumpkin Gingersnap Coffee Cake Dough



1 cup unsalted butter
3 cups flour
3 tsp baking powder
1 1/4 cup brown sugar
1/2 tsp salt
3 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup almond milk (you can also use skim, 2% or whole)
2 eggs
1 egg yolk
1 tsp vanilla
1 cup canned pumpkin (not pumpkin puree)
3 Tbsp plain greek yogurt or sour cream
For topping:
2 cups gingersnap cookies
1/2 cup of flour
1/2 tsp cinnamon
2/3 cup brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into chunks
pinch of salt
1 1/4 cup chopped pecans


Preheat oven to 375 degrees F. Grease a 9×13 baking pan.

To make the streusel:

  • Smash the gingersnaps until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.

To make the batter:

  • Brown the butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning.
  • In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
  • In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
  • Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top. Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Pumpkin Gingersnap Coffee Cake