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Brown Butter Pumpkin Coffee Cake Recipe with Cinnamon Pecan Crumble

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A cozy fall dessert featuring a moist pumpkin-infused crumb topped with a crunchy cinnamon pecan crumble and rich brown butter flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (90g) pecans, roughly chopped
  • ½ cup (100g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • ½ cup (60g) all-purpose flour

Instructions

  1. Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, then begins to brown and smell nutty, about 5-7 minutes. Transfer to a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, whisk together 1 ½ cups (300g) granulated sugar and the cooled brown butter until smooth. Add 2 large eggs one at a time, whisking after each addition. Stir in 1 cup (240g) pumpkin puree and 1 teaspoon vanilla extract until fully combined.
  3. In a separate bowl, sift together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
  5. In a medium bowl, combine ¾ cup (90g) chopped pecans, ½ cup (100g) brown sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and ½ cup (60g) flour. Add 4 tablespoons (56g) cold, cubed butter. Use a food processor pulse or a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized bits.
  6. Pour the batter into a greased 8×8-inch (20×20 cm) baking pan, smoothing the top with a spatula. Evenly sprinkle the cinnamon pecan crumble over the batter, pressing lightly so it sticks but remains crumbly.
  7. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the topping browns too fast, loosely tent with foil halfway through baking.
  8. Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Do not overmix batter to keep cake tender. Cold butter is essential for a crisp crumble topping. Crumble can be made ahead and refrigerated. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use browned coconut oil and flax eggs.

Nutrition

Keywords: brown butter, pumpkin coffee cake, cinnamon pecan crumble, fall dessert, cozy dessert, pumpkin cake, coffee cake, autumn baking

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