Who doesn’t love the cozy flavors of pumpkin spice?
This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is the perfect treat for chilly mornings, holiday brunches, or even as an after-dinner dessert.
It’s tender, moist, and packed with warm spices, topped with a crunchy cinnamon-sugar crumble, and finished with a golden brown butter glaze that’s so good you’ll want to drizzle it on everything.
This is one of those recipes that brings the family running into the kitchen. The smell of pumpkin, cinnamon, and nutmeg wafting through the house just screams “fall is here!” Bonus?
It’s super easy to make, and kids love helping with the crumble topping. Let’s get started—you’re going to love this one.
What You’ll Need
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
Pro Tips
- Measure your spices carefully! Too much spice can overwhelm the cake. A little goes a long way.
- Cold butter for the streusel: Keep the butter cold when making the streusel topping—it creates the perfect crumbly texture.
- Brown the butter slowly: When making the glaze, watch the butter closely. It can go from brown to burnt in seconds.
- Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy. Stir just until combined.
- Double the glaze (optional): If your family loves extra glaze (like mine!), make a little more to drizzle on each slice.
Tools You’ll Need
- Mixing bowls (3)
- Whisk
- Spatula
- 8×8-inch baking dish
- Small saucepan
- Fork (for streusel)
Substitutions and Variations
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
- Dairy-Free: Use a dairy-free butter alternative for the streusel and glaze, and replace milk with almond or oat milk.
- No Pumpkin? Substitute sweet potato puree or applesauce (though the flavor will change slightly).
- Add Ins: Fold in chopped pecans, walnuts, or chocolate chips to the batter for extra texture and flavor.
Make-Ahead Tips
This cake can be baked a day in advance. Just cover it tightly and leave it at room temperature. Wait to drizzle the glaze until right before serving to keep the topping fresh and crumbly.
How to Make It
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
Step 2: Make the Batter
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla. Gradually combine the wet and dry ingredients until just mixed.
Step 3: Make the Streusel
In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold butter and use a fork or your fingers to mix until crumbly.
Step 4: Assemble & Bake
Pour the batter into the prepared dish and spread evenly. Sprinkle the streusel evenly over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Make the Brown Butter Glaze
In a small saucepan, melt the butter over medium heat. Cook until it turns golden brown and smells nutty. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
Step 6: Drizzle & Serve
Once the cake has cooled slightly, drizzle the glaze over the top. Slice and serve!
Leftovers and Storage
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds.
Conclusion
This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is everything you want in a fall dessert—cozy, sweet, and full of pumpkin flavor.
Whether you make it for a family breakfast or serve it at your next gathering, it’s sure to be a hit.
