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
