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Brown Butter Pumpkin Coffee Cake

A moist and rich coffee cake blending earthy pumpkin sweetness with nutty brown butter, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter Browned
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
Optional Ingredients
  • 1/2 cup chopped nuts Optional for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. In a saucepan, melt the unsalted butter over medium heat and cook until golden brown, about 5-7 minutes.
  3. In a mixing bowl, combine the brown butter, pumpkin puree, sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  6. If using, fold in the chopped nuts.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  4. Serve dusted with powdered sugar or alongside whipped cream.

Notes

Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. It can be frozen for up to 3 months.