This Pumpkin Coffee Cake is everything you love about fall wrapped into one tall, tender slice: a moist pumpkin cake base, crunchy pecan streusel, and a drizzle of salted maple icing.
I first baked this coffee cake for my daughter’s annual first-day-of-school breakfast — it’s our little family tradition. That morning, her grandparents came over, and before I could even pour my iced coffee, half the pan was gone. The best part? I prepped everything the night before by keeping the dry ingredients, wet ingredients, streusel, and glaze separate. In the morning, it came together perfectly, stress-free.
This recipe is proof that fall baking doesn’t have to be complicated — just thoughtful, cozy, and full of flavor.
If you love coffee cake, don’t miss my Blueberry Coffee Cake Recipe — another cozy option that’s perfect for weekend baking.
Why You’ll Love This Recipe
Tall and tender crumb – thanks to sour cream and the right balance of flour to pumpkin.
Brown sugar (110g / ½ cup) – caramel sweetness to balance pumpkin.
Flour (60g / ½ cup) – binds the streusel for crumbly texture.
Salt (⅛ tsp) – balances sweetness.
Cinnamon (1 tsp) – enhances warmth.
Vanilla (1 tsp) – ties in with the cake.
Pecans (60g / ½ cup) – nutty crunch that turns streusel into praline.
For the Salted Maple Icing
Powdered sugar (60g / ½ cup) – base for glaze.
Maple syrup (1–2 tbsp) – fall flavor and glossy finish.
Milk or cream (1–2 tbsp) – thins glaze to drizzle consistency.
Pinch flaky salt – enhances the sweet maple.
Tip: Double the icing if you want a generous drizzle.
Step-by-Step Instructions to Make Brown Butter Pumpkin Coffee Cake
Make the streusel first: Combine brown sugar, flour, salt, cinnamon, and vanilla. Stir in cooled brown butter until crumbs form. Fold in pecans. Place bowl in fridge to set while you prep the cake.
Prep the oven: Preheat to 350°F (177°C). Grease and line an 8x8-inch pan with parchment.
Mix the cake batter: In a large bowl, whisk browned butter (113g), sugar, and eggs until smooth. Stir in vanilla, pumpkin puree, and sour cream.
Whisk dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
Combine: Gently fold dry ingredients into wet until just mixed. Don’t over-stir.
Assemble: Spread half the batter into prepared pan. Sprinkle half the streusel, then top with remaining batter and remaining streusel.
Bake: 40–45 minutes, or until a toothpick comes out clean.
Cool & glaze: Let cake cool 20 minutes, then whisk glaze ingredients and drizzle generously.
Tips for Success
Night-before prep: Keep dry, wet, streusel, and glaze separate in the fridge. Assemble in the morning for a fresh-baked breakfast.
For taller cake: Use an 8x8 pan instead of 9x9.
Chunky streusel: Chill streusel before baking to keep crumbs from melting flat.
Storage
Room Temp: Store covered up to 2 days.
Fridge: Up to 5 days (rewarm slightly before serving).
Freezer: Wrap slices individually and freeze up to 2 months.
1 cup (232g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120g) sour cream - room temp
1 1/2 cups + 1 tbsp (188g) all-purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon powder
1 1/2 tsp ground pumpkin spice powder
Pecan Streusel:
1/4 cup (56g) unsalted butter
1/2 cup (110g) light brown sugar
1/2 cup (60g) all-purpose flour
1/8 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup (60g) chopped pecans
Salted Maple Icing (*double measurements for extra icing):
1/2 cup (60g) powdered sugar
1-2 TBSP maple syrup
1-2 TBSP milk or heavy cream till desired consistency
pinch flaky sea salt
Instructions
Brown the Butter You’ll need browned butter for both the streusel and the cake. You can brown the butter separately for each component, or you can brown the total amount all at once and then divide it. Browning everything at once saves time, but it requires a little more focus and careful measuring afterward. (See notes below on how to brown and divide the butter.)
Make the Streusel First In a medium bowl, mix the sugar, flour, salt, cinnamon, and vanilla. Stir in the cooled brown butter until crumbly, then fold in the pecans. Chill the streusel for 15 minutes while you prepare the cake.
Prep the Oven Preheat oven to 350°F (177°C). Grease or line an 8x8-inch pan with parchment paper.
Make the Cake Batter In a large bowl, beat the browned butter (113g) and sugar until smooth. Add the eggs, vanilla, pumpkin puree, and sour cream, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
Assemble & Bake Spread half of the batter into the prepared pan, sprinkle with half of the chilled streusel, then repeat with the remaining batter and the rest of the streusel.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pan for 15 minutes, then lift it out and transfer to a wire rack to cool completely.
Make the Icing While the cake bakes, whisk together all the icing ingredients in a medium bowl until smooth. Drizzle the icing over the cooled cake. Optional: If doubling the icing, drizzle a little extra over each slice right before serving for an extra pop of salted maple flavor.
*Notes:
How to Brown Butter (Step-by-Step)
Browning butter is the heart of this recipe — it transforms the flavor from simple to unforgettable. Here’s how to do it without mistakes:
Melt: Place your butter in a light-colored saucepan over medium heat. (A silver pan helps you see the color change better than a dark one.)
Foam: The butter will melt, then foam, then bubble. Stir often with a silicone spatula to prevent burning.
Speckles: After 5–7 minutes, golden brown speckles (milk solids) will form on the bottom. The butter will smell nutty, like toasted hazelnuts.
Done: Once the liquid is amber-golden and the speckles are a shade darker, remove from heat immediately — it can burn quickly at this stage.
Cool: Pour into a heatproof bowl to stop cooking.
Dividing the Brown Butter:
You’ll need a total of 169g (¾ cup) browned butter for this recipe:
113g (½ cup) for the cake
56g (¼ cup) for the streusel
Brown all 169g (¾ cup = 1 ½ sticks) of butter at once, then weigh or measure out into two bowls. A third of the browned butter goes to the streusel mix and two-thirds go to the cake batter.
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