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This pumpkin coffee cake with brown butter glaze is a great fall dessert. Moist pumpkin cake topped with a brown sugar topping and glazed with a nutty brown butter glaze.
Tired of the same old pumpkin cake recipe?
Well, this one is going to knock your socks off!
It’s not your everyday type of pumpkin coffee cake.
Nope, this baby is LOADED with warm spices and then topped with a sugary walnut topping and then DRIZZLED with a brown butter glaze.
It’s so good I want to cry.
Plus, I’m always up for making brown butter. It’s so damn good.
What is brown butter?
Only the greatest thing EVER!
But really it’s butter that is slowly melted in a pan and then cooked until the butter solids are brown and toasted.
It smells amazing and it tastes even more delicious!
Now, of course, you could skip the glaze but I would highly recommend it. It’s so darn good.
Tips for making this pumpkin coffee cake?
The biggest tip is to make sure you buy pumpkin puree and not pumpkin pie filling.
And if you don’t have all the spices mentioned in the recipe you can always use some pumpkin pie spice in place. It can get costly buying a bunch of different spices.
Love this pumpkin coffee cake with brown butter glaze?
Why not try a few of my other tasty pumpkin dessert recipes!
- Butterscotch Pumpkin Bundt Cake
- Streusel Topped Apple Butter Pumpkin Pie
- Pumpkin Spice Apple Monkey Bread
- Pumpkin Churro Cheesecake Bars
- No Bake Pumpkin Cheesecake Phyllo Bites
- Pumpkin Pie Cake Bars
- Pumpkin Spice Latte Coffee Cake
Pumpkin Coffee Cake with Brown Butter Glaze
Equipment
Ingredients
For cake:
- 1-1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 15 ounce can pumpkin puree
- 3 large eggs
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For topping:
- 1/3 cup chopped walnuts
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
For glaze:
- 1-1/2 tablespoons unsalted butter
- 1-1/2 cups of powdered sugar
- Whole milk
Instructions
For cake:
- Preheat the oven to 350°degrees F.
- Spray the inside of a 9×13 dish with nonstick spray, set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until well blended.
- Add the pumpkin and eggs and mix thoroughly.
- In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the flour mixture to the pumpkin mixture.
- Mix on medium speed until combined.
- Pour the batter into the prepared pan.
- Sprinkle the streusel over the cake batter.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
- Once cool drizzle with glaze.
For topping:
- In a small bowl combine the walnuts, flour, sugars, cinnamon, and melted butter.
For glaze:
- In a small saucepan, heat the butter over medium-low heat until fragrant and the butter solids are golden brown.
- Pour the butter into the sugar and combine with a whisk.
- Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
- Drizzle over the cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oooooooh looks positively divine. Give me a slice!
*kisses* HH
I’m sure I won’t be disappointed if I make this. One of the reason why I love fall and winter is the amount of baking I get to do.
This absolutely DOES look awesome! I love anything pumpkin and this looks great. I’ll have to start thinking about fun Halloween recipes…
Happy Thursday!
Oh, you’re mean…this looks awesome! 😉 Kidding…not mean…off to check out the recipe.
You are right it looks awesome, and I want a slice.
Mimi
This coffee cake looks delicious.
You are talking to me with this cake. How luscious. Thanks for sharing such good food.