Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe
Introduction
This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a warm and cozy treat perfect for autumn mornings or festive gatherings. With fragrant spices and a buttery crumb topping, it offers classic fall flavors in every bite.
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (not pie filling)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter (cold, diced)
- For the Brown Butter Glaze:
- 3 tbsp unsalted butter
- ½ cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Gradually combine the wet and dry ingredients until just mixed. Do not overmix.
- Step 3: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold, diced butter and use a fork or your fingers to mix until crumbly.
- Step 4: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the streusel topping evenly over the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: While the cake bakes, melt the butter for the glaze in a small saucepan over medium heat. Cook slowly until it turns golden brown and emits a nutty aroma. Remove from heat and whisk in the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Step 6: After the cake has cooled slightly, drizzle the brown butter glaze over the top. Slice and serve warm or at room temperature.
Tips & Variations
- Measure your spices carefully—too much can overpower the cake’s balanced flavor.
- Keep the butter cold when making the streusel for a perfect crumbly texture.
- Watch the butter closely while browning the glaze; it can burn quickly.
- Mix the batter just until combined to keep the cake light and fluffy.
- Double the glaze for extra sweetness and a beautiful drizzle on each slice.
- For a nutty twist, add chopped pecans or walnuts to the streusel topping.
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 10-15 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pie filling, since pie filling contains extra spices and sweeteners which can affect the cake’s flavor and texture.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary. Be sure the blend includes xanthan gum or a similar binder for the best texture.
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Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a perfect fall treat combining moist pumpkin-infused cake with a crunchy cinnamon streusel topping and a rich, nutty brown butter glaze. Ideal for breakfast, brunch, or dessert, it’s full of warm spices like cinnamon, nutmeg, ginger, and cloves, delivering cozy, seasonal flavor in every bite.
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (not pie filling)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter (cold, diced)
For the Brown Butter Glaze:
- 3 tbsp unsalted butter
- ½ cup powdered sugar
- 1–2 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Batter: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until combined. Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined to avoid overmixing, which could make the cake dense.
- Make the Streusel: Combine flour, brown sugar, and cinnamon in a small bowl. Add the cold, diced butter and use a fork or your fingers to mix until the mixture forms crumbly clumps, maintaining the cold butter to create the desired crumbly texture.
- Assemble & Bake: Pour the batter evenly into the prepared baking dish. Evenly sprinkle the streusel topping over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Make the Brown Butter Glaze: In a small saucepan over medium heat, melt the butter slowly, swirling occasionally, until it turns golden brown and releases a nutty aroma. Watch carefully to prevent burning. Remove from heat and whisk in powdered sugar, milk (start with 1 tablespoon and add more to adjust consistency), and vanilla extract until smooth.
- Drizzle & Serve: Allow the cake to cool slightly so the glaze sets nicely. Drizzle the brown butter glaze evenly over the top of the cake. Slice into squares and serve warm or at room temperature for a comforting autumn dessert or breakfast treat.
Notes
- Measure spices carefully; too much can overpower the delicate pumpkin flavor.
- Use cold butter for the streusel to ensure a crumbly, perfect texture.
- Brown the butter slowly and watch it carefully to avoid burning.
- Do not overmix the batter to keep the cake light and fluffy.
- If you like extra glaze, double the glaze ingredients and drizzle more on each slice.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat slices gently in the microwave for 10-15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin coffee cake, pumpkin spice cake, brown butter glaze, fall desserts, streusel topping, autumn baking, pumpkin dessert
