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Cozy Salted Caramel Pumpkin Coffee Cake Recipe with Brown Butter Glaze

salted caramel pumpkin coffee cake - featured image
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A warm, tender pumpkin coffee cake swirled with salted caramel and topped with a nutty brown butter glaze, perfect for fall mornings and cozy brunches.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt, plus more for glaze topping
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 g) pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) buttermilk
  • ¾ cup (180 ml) store-bought salted caramel sauce
  • ½ cup (115 g) unsalted butter (for glaze), browned
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 3–4 tablespoons (45–60 ml) whole milk
  • ½ teaspoon pure vanilla extract (for glaze)
  • Pinch of flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with butter or nonstick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until combined.
  5. Alternately add dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with dry ingredients. Mix gently until just combined.
  6. Pour half the batter into the prepared pan and smooth the top. Drizzle half the salted caramel sauce over the batter in thin ribbons and gently swirl with a knife or skewer.
  7. Repeat with remaining batter and caramel, swirling again.
  8. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs. Tent with foil if top browns too fast.
  9. While baking, brown ½ cup unsalted butter in a small saucepan over medium heat until nutty aroma appears, about 5 minutes. Remove from heat.
  10. Whisk in powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if needed for drizzle consistency.
  11. Let cake cool 10-15 minutes on a wire rack, then drizzle brown butter glaze evenly over the top. Sprinkle with flaky sea salt.
  12. Allow glaze to set for at least 20 minutes before slicing and serving.

Notes

Warm caramel sauce slightly if thick before swirling. Watch butter closely when browning to avoid burning. Use room temperature eggs and butter for best texture. Measure flour by spooning and leveling to avoid dryness. Brown butter glaze adds a nutty finish and flaky sea salt balances sweetness.

Nutrition

Keywords: pumpkin coffee cake, salted caramel, brown butter glaze, fall dessert, pumpkin spice, coffee cake, autumn recipe

Find it online: https://shimmersnack.com/cozy-salted-caramel-pumpkin-coffee-cake-recipe-with-brown-butter-glaze-easy-and-perfect-for-fall/