Dessert

Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

ByAndria Russo November 24, 2025November 24, 2025

Introduction

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a cozy autumn treat that combines warm spices and rich flavors. Moist pumpkin-infused cake topped with a fragrant brown butter glaze makes it perfect for breakfast or dessert.

A stack of five golden-brown pumpkin pancakes sits slightly off-center on a white plate with a thin dark rim. The pancakes are thick and fluffy, and they are generously drizzled with a creamy, light tan sauce that has visible specks, dripping down the sides in uneven, smooth ribbons. Around the plate on a woven beige placemat and a wooden table, there are scattered walnut halves adding texture and rustic detail. The photo is closely zoomed to focus on the pancakes' texture and sauce shine, with warm natural light enhancing the golden tones. 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 brown butter spice glaze)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon 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 mixer, combine the cake mix, flour, eggs, water, and pumpkin puree on low speed until blended, then beat on high for two minutes. Gently fold in the chopped walnuts.
Step 3: Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Remove the cake from the oven and let it cool slightly while you prepare the glaze.
Step 5: To make the brown butter spice glaze, melt butter in a small saucepan over medium heat, stirring constantly until it turns amber and fragrant but not burnt. Remove from heat, stir in vanilla, then whisk in powdered sugar, spices, and milk. Adjust powdered sugar to reach desired thickness.
Step 6: Drizzle the glaze over the warm (not hot) cake and serve.

Tips & Variations

Use pecans instead of walnuts for a different nutty flavor.
For extra spice, add a pinch of ground cardamom or allspice in the glaze.
Ensure the cake is only warm, not hot, when glazing to prevent the glaze from melting off completely.
Sprinkle a little coarse sugar or cinnamon sugar on top for a crunchy finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to one week. To reheat, warm individual slices gently in the microwave for 15-20 seconds. If glazed, reheat carefully to avoid melting the glaze too much.

How to Serve

A stack of five thick, round pancakes with a golden-brown color sits centered on a white plate with a thin dark rim. The pancakes are covered by a generous layer of light beige, creamy sauce drizzled unevenly, showing its smooth texture and specks of spice. Around the plate, walnut halves are scattered on a textured beige fabric mat placed on a wooden surface. The photo is brightly lit, highlighting the shiny sauce and the soft texture of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree made by roasting and blending pumpkin flesh. Just be sure it’s smooth and drained well to avoid excess moisture in the cake.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the spice cake mix with a gluten-free spice cake mix and ensure all other ingredients, including the glaze components, are gluten-free.