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Coffeecake de calabaza y mantequilla dorada

Brown Butter Pumpkin Coffeecake

This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel.
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 317kcal
Author Lizet Bowen



  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg


  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup pecans chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup brown butter


  • In a small cooking pan, brown butter over low heat. 3 to 5 minutes. Let it cool completely.
  • Preheat oven to 350°F/176°C and grease a round 9-1/2 inch/24 cm pan.
  • In a big bowl mix eggs, oil, sugar, and pumpkin. Add flour, baking soda, baking powder, salt, cinnamon, clove, and nutmeg. Mix until well combine and pour into prepared pan.
  • In a small bowl combine all the topping ingredients and sprinkle over the cake. Bake for 35 to 40 minutes or until center is firm to the touch.
  • Let it cool for 5 minutes before cutting.


Keeps up to 5 days at room temperature.
Heat a piece in the microwave for 15 seconds and it tastes like right out of the oven.