There is something about the scent of brown butter and pumpkin that defines the heart of the Autumn season. This Brown Butter Pumpkin Coffee Cake with Cinnamon Swirl is warmly spiced, layered with a cinnamon swirl, then finished with a brown sugar crumb topping that melts in your mouth. It is the kind of baking that welcomes cozy mornings and makes the kitchen feel like home.
To make this recipe truly special, I've used Tipperary Pure Irish Butter, a rich, creamy butter crafted in Ireland that elevates simple ingredients with its velvety texture and deep flavor.
Whether served as a Thanksgiving dessert, a Christmas brunch centerpiece, or a sweet afternoon indulgence with coffee, this pumpkin coffee cake captures everything we love about holiday baking- warmth, comfort, and a touch of tradition.
Keep reading for the printable recipe, ingredient checklist, baker's notes, as well as a full video tutorial!
Why You'll Love This Recipe
The Magic of Brown Butter
Browning the butter adds a deep, nutty flavor that truly elevates this coffee cake. The technique is quite simple: melt the butter over medium heat until a layer of foam begins to surface, and the butter turns golden and fragrant. Using Tipperary Irish Butter enhances this step- its higher butterfat content creates a luxurious, flavorful brown butter base that's ideal for baking.
The Cinnamon Swirl & Crumb Topping
Inspired by the viral cinnamon roll pancakes on TikTok, a quick cinnamon paste is swirled through layers of the pumpkin batter. Then, a brown sugar crumb topping adds sweetness and a light crunch to every bite. Once baked and cooled, a simple drizzle of icing finishes it off for a bakery-worthy result.
Ingredient Checklist and Tips
If you want to make this for your upcoming holiday festivities, here is a quick shopping list of everything you'll need:
- Good quality unsalted butter (I used Tipperary Pure Irish Butter)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar (any kind will do)
- Eggs
- Vanilla extract
- Pumpkin Pie Spice (store-bought or homemade, see the recipe card below)
- Pumpkin puree
- Whole milk
- Cinnamon
- Confectioner's sugar
- Corn syrup
Ingredient Spotlight: Tipperary Irish Butter
Made from the milk of grass-fed cows in Ireland, Tipperary Irish Butter is known for its rich, creamy texture and naturally golden hue. It's perfect for baking recipes that depend on quality butter for flavor and structure, like today's pumpkin coffee cake.
Baking Notes & Tips
- Homemade Pumpkin Spice: Use your own blend for a fresh, aromatic touch because nothing tops homemade. Check out our Homemade Pumpkin Pie Spice recipe here on LTG that we use every year.
- Do not skip browning the butter: This is what gives this cake its signature flavor and texture. Melting butter makes cakes denser and chewier.
- Storage: This cake keeps well at room temperature for 2-3 days in a cake container, or refrigerated for up to a week in an airtight container.
Brown Butter Pumpkin Coffee Cake FAQs
Yes, and may I add, it tastes even better the next day as the flavors deepen overnight.
Yes, but make sure to let it cool completely, then wrap it tightly in a layer of clingfilm followed by a layer of aluminum foil, before storing it in a freezer bag. When frozen, it can be stored for up to 2 months. Thaw overnight in the fridge before serving.
Once thawed, you can warm the cake in the oven at 300°F for about 10 minutes, or reheat each slice individually in a toaster oven or convection oven.
Brown Butter Pumpkin Coffee Cake with Cinnamon Swirl
- Total Time: 1 hour 5 minutes
- Yield: 1 cake 1x
Description
This cozy coffee cake combines the nutty richness of brown butter with pumpkin puree and a homemade cinnamon swirl. Topped with a buttery brown sugar crumb and finished with a drizzle of icing, it's the perfect autumn or holiday bake.
Ingredients
For the cake batter:
- 1/2 cup Tipperary unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/3 cup whole milk
For the cinnamon swirl:
- 3 tablespoons Tipperary unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/3 cup brown sugar
For the streusel topping:
- 1/4 cup Tipperary unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the icing:
- 1/2 cup confectioner's sugar
- 1 teaspoon corn syrup
- 2 teaspoons whole milk, divided
Instructions
For the cinnamon swirl:
- In a small bowl, mix the melted butter, sugar, and cinnamon until a thick paste forms. Set aside.
For the streusel topping:
- In a small bowl, mix the flour, sugar, cinnamon, and melted butter until crumbly. Set aside.
For the cake:
- Preheat oven to 350 degrees F. and line an 8x8 square baking dish with parchment paper. Set aside.
- In a small saucepan over medium heat, melt the butter and continue cooking until it begins to foam and brown. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together sugars, pumpkin puree, vanilla, eggs, browned butter, cinnamon, and milk. Add the dry ingredients and mix until everything is incorporated.
- Divide half of the cake batter into the prepared baking dish.
- Swirl half of the cinnamon swirl paste through the batter.
- Top with the remaining cake batter and repeat the process of swirling the cinnamon paste through the top layer.
- Top with the prepared streusel topping and bake for about 50 minutes or until your cake tester comes out clean. Bake time may depend on your oven range.
- Remove from the oven and transfer the cake to a wire rack. Let cool to room temperature.
- In a small bowl, whisk the ingredients for the icing. Drizzle over the cake and serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Holiday baking is more than recipes - it's about the simple joy of creating something beautiful and sharing it. This Brown Butter Pumpkin Coffee Cake is one of those recipes that brings people together, whether you're serving it for breakfast, dessert, or a sweet moment in between.
And that's our recipe for Brown Butter Pumpkin Coffee Cake with Cinnamon Swirl! If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
Happy Baking!
This post has been sponsored by Tipperary Irish Butter. As always, all opinions and recipes are my own. I only partner with brands that I truly enjoy and use in my kitchen. Tipperary's creamy, rich flavor brings out the best in this coffee cake and adds that special homemade touch I love sharing with you here at Living the Gourmet.
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Halqql says
They have a great staff and the store is very nice.
Mahy says
Love this cake. It is easy to make and is such a hit at my house!
Catalina says
I baked this today and the smell alone was incredible. The brown butter gives it such a warm flavor!
Ben says
The brown butter was a really nice touch. I love the nuttiness it added to the bread. Great!
Beth says
I loved the nutty note the brown butter gave this bread. It's really good!