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gingersnap cookie streusel on a plate

Melt-in-Your-Mouth Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

A melt-in-your-mouth pumpkin coffee cake with a delicious cookie streusel. Perfect with a cup of Joe!
Course Breakfast, Cake, Snack
Keyword pumpkin coffee cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Monique of AmbitiousKitchen.com


  • 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


  1. Preheat oven to 375 degrees F. Grease a 9x13 baking pan.
  2. 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. 
  3. 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.
  4. 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.

  5. In a medium bowl whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

  6. 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.
  7. 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. 
  8. 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!