Introduction

Enjoy the cozy flavors of fall with this Pumpkin Spiced Coffee Cake topped with a rich Brown Butter Glaze. It’s moist, warmly spiced, and perfect for breakfast or an afternoon treat. The combination of pumpkin, walnuts, and brown butter glaze makes it extra special and inviting.

A white plate holds a stack of four golden brown pancakes, each layer thick and fluffy with a slightly crisp edge. Over the top pancake, a smooth, creamy light beige sauce is drizzled in a loose zigzag pattern, some of it pooling gently around the edges. The plate sits on a textured natural tan woven placemat, placed on a wooden surface with scattered walnut halves around one side. A woman's hand with neatly painted dark nails is reaching toward the plate from the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 spice cake mix (such as Duncan Hines)
6 tablespoons flour
3 eggs
1 cup water
1 (15 oz) can pumpkin puree
1/2 to 2/3 cup chopped walnuts
4 tablespoons butter (for the glaze)
1 1/2 cups powdered sugar (plus more if needed for glaze thickness)
1 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray.
Step 2: In a mixing bowl, combine the spice cake mix, flour, eggs, water, and pumpkin puree. Mix on low speed until ingredients are just combined, then beat on high for 2 minutes for a smooth batter.
Step 3: Gently fold the chopped walnuts into the batter using a spatula.
Step 4: Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Remove the cake from the oven and let it cool slightly while you prepare the glaze.
Step 6: To make the brown butter glaze, melt the butter in a small saucepan over medium heat, stirring constantly. Watch carefully as the butter browns and turns amber and fragrant—take care not to burn it.
Step 7: Remove the pan from heat and stir in the vanilla extract. Whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk until smooth. Add more powdered sugar if you prefer a thicker glaze.
Step 8: Drizzle the warm (not hot) glaze over the cooled cake and allow it to set before serving.

Tips & Variations

For extra crunch, toast the walnuts lightly before folding them into the batter.
If you prefer, substitute pecans for walnuts for a different nutty flavor.
Use canned pumpkin puree labeled 100% pumpkin for best texture and flavor.
Add a pinch of ground cardamom or allspice to the glaze for a unique twist.
For a dairy-free glaze, use a plant-based butter and milk alternative.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat individual slices gently in the microwave for 10-15 seconds before serving to bring back the warmth and softness. The glaze may firm up in the fridge but will soften quickly with reheating.

How to Serve

A stack of golden brown pancakes on a white plate, with a thick, creamy light beige sauce drizzled generously over the top, flowing down the sides. The plate rests on a beige woven mat, and pieces of whole walnuts are scattered around on a dark wooden table surface next to it. A woman’s hand is gently touching the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can bake the batter in a regular 9×13 inch pan or two 8-inch round pans. Adjust the baking time accordingly, checking for doneness with a toothpick.

Can I use homemade pumpkin puree instead of canned?

Absolutely. Homemade pumpkin puree works well and adds freshness. Just be sure it is well-drained and smooth for the best texture in the cake.

Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

A delicious Pumpkin Spiced Coffee Cake featuring a moist spice cake base infused with pumpkin puree and chopped walnuts, topped with a rich and aromatic brown butter spice glaze. This cozy cake is perfect for fall gatherings or a comforting breakfast treat.

Author: Ella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:

1 spice cake mix (Duncan Hines recommended)
6 tablespoons flour
3 eggs
1 cup water
1 (15 oz) can pumpkin puree
1/2 to 2/3 cup chopped walnuts

For the Brown Butter Spice Glaze:

4 tablespoons butter
1 1/2 cups powdered sugar (plus more to thicken, if needed)
1 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a bundt pan generously with non-stick cooking spray to ensure the cake releases easily after baking.
Mix Cake Batter: In a mixing bowl, combine the spice cake mix, flour, eggs, water, and pumpkin puree. Mix on low speed until ingredients begin to combine, then increase to high speed and beat for approximately 2 minutes until the batter is smooth and well incorporated.
Fold in Walnuts: Gently fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter without overmixing.
Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan before attempting to remove it onto a serving plate.
Prepare Brown Butter Spice Glaze: In a small saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter foams and turns an amber color with a nutty aroma—this is browned butter. Be careful not to burn it. Remove from heat immediately.
Mix Glaze Ingredients: To the browned butter, add the vanilla extract and whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk. Adjust the consistency by adding more powdered sugar if you desire a thicker glaze.
Glaze the Cake: Drizzle the warm (not hot) glaze evenly over the cooled cake, allowing it to soak in and add a delicious spiced sweetness to every bite.

Notes

This recipe is adapted from Our Good Life by Terri Steffes.
Make sure not to burn the butter when making the brown butter glaze; once it reaches a fragrant amber color, immediately remove from heat.
For an extra nutty flavor, toast the walnuts lightly before folding them into the batter.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
To keep walnuts crunchy, add them just before baking rather than mixing too early.

Keywords: pumpkin coffee cake, pumpkin spice cake, brown butter glaze, fall dessert, spice cake, bundt cake