Why is it that I feel like pumpkin recipes are only okay to post from October-December? It’s as though January is a big reset button, where we all go on juice cleanses seen on Dr. Oz.
Whatever! I’m a huge fan of pumpkin year round. So yes it’s January, but baking this pumpkin coffee cake won’t disappoint.
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This cake! Oh did it fill my home with a wonderful aroma that I’ve never experienced before. I wanted the inviting warmth of it to linger until someone special showed up and wondered what cozy concoction was in the oven. To which of course I would reply, “A melt-in-your-mouth brown butter pumpkin coffee cake… with a pecan gingersnap cookie streusel!”
Sounds dreamy… and I can assure you, it is.
The truth is, I wasn’t making this cake for anyone in particular, nor was I planning on inviting anyone in for coffee and cake for breakfast. In fact, this cake was made during the wee hours of the night. For some reason I had this intense urge to bake (this happens often), and the can of pumpkin was staring at me begging to be used. Coffee cake seemed simple enough — however I knew that adding the brown butter would make the cake richly sensational.
I think it should be noted that every time I brown my butter I’m giggling with excitement on the inside. I adore when the butter turns that gorgeous caramel color, and I love placing my nose almost into the saucepan to inhale that nutty delicious aroma. Between the pumpkin, spices, and the brown butter, the house really did smell a bit magical.
Truthfully, this is one of the best coffee cakes I’ve ever eaten because of the pecan gingersnap cookie streusel — it’s glorious and deserves to be devoured. The way each bite of coffee cake melts in your mouth is simple perfection and is certain to bring a warm smile to anyone’s face. Best served warm, with coffee, and good people.
Melt-in-Your-Mouth Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel
- 1 cup (2 sticks) unsalted butter
- 3 cups flour
- 3 teaspoons baking powder
- 1 1/4 cup dark brown sugar
- 1/2 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 1/2 tespoon ginger
- 1/4 teaspoon nutmeg
- 1 cup almond milk (you can also use skim, 2% or whole)
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla
- 1 cup canned pumpkin (not pumpkin puree)
- 3 tablespoons plain greek yogurt or sour cream
- For topping:
- 2 cups gingersnap cookies
- 1/2 cup of flour
- 1/2 teaspoon cinnamon
- 2/3 cup brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into chunks
- pinch of salt
- 1 1/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 9x13 baking pan.
To make the streusel: In a blender or food processor, add the gingersnaps and pulse until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs.
In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.
To make the batter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
In a medium bowl whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top.
Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 10-15 minutes. Serve warm with a big cup of Joe. Enjoy!
Sounds very delicious! I just made pumpkin cupcakes last week and it made me realize that pumpkin definitely does not need to be stuck on an autumn shelf!
This looks awesome! Pumpkin shouldn’t be limited to just one season, so I think it’s totally okay 🙂
Two of my absolute fave things together: pumpkin and coffee cake. It just doesn’t get better than that.
I love that you’re still rocking the pumpkin in January. And the flavors here – browned butter (yes!) and the gingersnap cookies for the streusel topping, Monique, such a keeper here!
Yummy…I copied this recipe for next church thingy.
when might that be, Aunt Roni? I'll check my calendar!
I hope n the Spring when they get the new floor layed!
Soooo, should I NOT use the fresh pumpkin that is in my freezer, but rather use the canned pumpkin? Thanks in advance.
I’m always sticking the pan of browned butter in my boyfriend’s face whenever I make it to share the smell of it. It’s the best. This coffee cake sounds excellent! I’m all about rocking the pumpkin year-round.
Oh my goodness, this sounds absolutely FANTASTIC! I have Biscoff cookies in my kitchen right now that I can use in place of the gingersnap cookies…which may, in turn, call for a melted cookie butter drizzle over the top…
Any other ideas than gingerbread cookies for the
streusel? It’s not my favorite cookie – but a great idea!
How about snickerdoodle? Or sugar cookie?
I do that ‘nose in the pan’ thing too when I made browned butter! You cannot resist…
Good thing I bought extra pumpkin when the stores were pushing it like crazy…
Wow…just made a batch and I’m so glad I did! It’s SO moist, fragrant and absolutely delicious (I could barely wait until it came out of the oven, it smelled heavenly)!! I didn’t have any ginger cookies at the moment so made some regular streusel topping, and it still worked out great. I think this is honestly the best pumpkin dessert I’ve ever made – and there have been some good ones in the past! Thanks Monique for another fabulous recipe!!
I’m so happy you enjoyed it. Pumpkin is the best!
This is an outstanding recipe! Made it yesterday and my family loves it! Incredibly moist with so much flavor!
Very moist, delicious and smells like heaven while baking! My boyfriend called me “evil” after the first bite… 🙂 oh, this cake is huge!!!
Made this last night for my hubby to bring to a breakfast potluck …… It got fabulous reviews but sadly I never tried a piece 🙁 but I would like to make a suggestion — that 10 minute prep time is WAY UNDERESTIMATED!!! Should be changed to be more accurate
got to try this
And If you toast the pecans before adding topping the flavor is even richer!
Why don't u make us one me u Carrie. Will. Share it
how large of a pan did you use?
Hi Laura! It says in the instructions that I used a 9×13 inch pan. Enjoy! 🙂
Hi! Do we think it would be possible to make this in two loaf pans, for example? Or anything besides a 9×13? Thanks!
Yes you could do two 8×8 inch pans! The bake time may differ a bit but should be fine!!
Made this for a work potluck and got told by numerous people it was the best pumpkin baked good they have ever had!
this cake is the best ever!
Hi, just made this today and wanted to say in Step 5 it doesn’t include the 1/2 tsp. of salt. I was going by the directions so forgot it. Hopefully it won’t make that much of a difference and is still delicious. You may want to add salt in step 5. Thanks for the recipe!
Thank you for the catch! I hope it turned out delicious!
LOVE this recipe. Pretty dense cake but still super moist. I like to heat it up for a minute in the microwave and eat it warm. I left the pecans out of the crumble (just not my fav) and it is still DELICIOUS. Totally recommend this year round, but really fun to get into the fall spirit!
Omg I need to make this again soon! Thanks for the reminder 🙂