Description

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a moist and flavorful fall favorite, combining the rich taste of pumpkin and warm spices with a tender spice cake base. Topped with a luscious brown butter glaze infused with cinnamon, nutmeg, ginger, and cloves, this cake is perfect for cozy mornings or holiday gatherings.

Ingredients

Scale

For the Cake:

1 spice cake mix (I used Duncan Hines)
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 extra 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

Prepare the oven and pan: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray to ensure easy release after baking.
Mix the cake batter: In a mixing bowl, combine the spice cake mix, 6 tablespoons of flour, 3 eggs, 1 cup of water, and the entire 15 oz can of pumpkin puree. Mix on low speed until ingredients are just combined, then increase to high speed and beat for 2 minutes until smooth. Gently fold in the chopped walnuts to distribute evenly.
Bake the cake: Pour the batter into the prepared bundt pan, smoothing out the top. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool the cake: Remove the cake from the oven and allow it to cool slightly in the pan before attempting to unmold it to prevent it from breaking.
Make the brown butter glaze: In a small saucepan over medium heat, melt the 4 tablespoons of butter, stirring constantly. Continue cooking until the butter browns and develops a fragrant amber color—be careful not to burn it. Remove from heat and stir in 1 teaspoon vanilla extract. Whisk in 1 1/2 cups powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 2 tablespoons milk. Adjust the thickness by adding more powdered sugar if needed.
Glaze the cake: Drizzle the warm (not hot) brown butter spice glaze evenly over the cooled cake. Let the glaze set slightly before serving for best results.

Notes

Make sure not to let the brown butter burn; it should be a golden amber color with a nutty aroma.
If walnuts are not preferred, they can be omitted or substituted with pecans.
The glaze can be thickened further by adding more powdered sugar if it’s too runny.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs beautifully with a cup of coffee or chai tea.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

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