𝑃𝑢𝑚𝑝𝑘𝑖𝑛 𝑆𝑝𝑖𝑐𝑒𝑑 𝐶𝑜𝑓𝑓𝑒𝑒 𝐶𝑎𝑘𝑒 𝑤𝑖𝑡ℎ 𝐵𝑟𝑜𝑤𝑛 𝐵𝑢𝑡𝑡𝑒𝑟 𝐺𝑙𝑎𝑧𝑒
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲:
2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cloves
1 cup canned pumpkin puree 
1/2 cup vegetable oil 
1 cup granulated sugar 
1/2 cup brown sugar
2 large eggs 
1 teaspoon vanilla extract 
1/2 cup sour cream 
𝗙𝗼𝗿 𝘁𝗵𝗲 𝘀𝘁𝗿𝗲𝘂𝘀𝗲𝗹 𝘁𝗼𝗽𝗽𝗶𝗻𝗴:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold unsalted butter 
, cubed
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗯𝗿𝗼𝘄𝗻 𝗯𝘂𝘁𝘁𝗲𝗿 𝗴𝗹𝗮𝘇𝗲:
1/4 cup unsalted butter
1 cup powdered sugar
2 tablespoons milk 
1 teaspoon vanilla extract
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat the oven and prepare the pan 
: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
𝟮. 𝗠𝗶𝘅 𝘁𝗵𝗲 𝗱𝗿𝘆 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 : 𝗜𝗻 𝗮 𝗺𝗲𝗱𝗶𝘂𝗺 𝗯𝗼𝘄𝗹, 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗵𝗲 𝗳𝗹𝗼𝘂𝗿 , 𝗯𝗮𝗸𝗶𝗻𝗴 𝗽𝗼𝘄𝗱𝗲𝗿 , 𝗯𝗮𝗸𝗶𝗻𝗴 𝘀𝗼𝗱𝗮 , 𝘀𝗮𝗹𝘁 , 𝗰𝗶𝗻𝗻𝗮𝗺𝗼𝗻 , 𝗴𝗶𝗻𝗴𝗲𝗿 , 𝗻𝘂𝘁𝗺𝗲𝗴 , 𝗮𝗻𝗱 𝗰𝗹𝗼𝘃𝗲𝘀 . 𝗦𝗲𝘁 𝗮𝘀𝗶𝗱𝗲.
𝟯. 𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝘁𝗵𝗲 𝘄𝗲𝘁 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 : 𝗜𝗻 𝗮 𝗹𝗮𝗿𝗴𝗲 𝗺𝗶𝘅𝗶𝗻𝗴 𝗯𝗼𝘄𝗹, 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗵𝗲 𝗽𝘂𝗺𝗽𝗸𝗶𝗻 𝗽𝘂𝗿𝗲𝗲 , 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗼𝗶𝗹 , 𝗴𝗿𝗮𝗻𝘂𝗹𝗮𝘁𝗲𝗱 𝘀𝘂𝗴𝗮𝗿 , 𝗯𝗿𝗼𝘄𝗻 𝘀𝘂𝗴𝗮𝗿 , 𝗲𝗴𝗴𝘀 , 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗲𝘅𝘁𝗿𝗮𝗰𝘁 , 𝗮𝗻𝗱 𝘀𝗼𝘂𝗿 𝗰𝗿𝗲𝗮𝗺 𝘂𝗻𝘁𝗶𝗹 𝘀𝗺𝗼𝗼𝘁𝗵.
𝟰. 𝗠𝗶𝘅 𝘁𝗵𝗲 𝗯𝗮𝘁𝘁𝗲𝗿 
: 𝗚𝗿𝗮𝗱𝘂𝗮𝗹𝗹𝘆 𝗮𝗱𝗱 𝘁𝗵𝗲 𝗱𝗿𝘆 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝘁𝗼 𝘁𝗵𝗲 𝘄𝗲𝘁 𝗺𝗶𝘅𝘁𝘂𝗿𝗲, 𝘀𝘁𝗶𝗿𝗿𝗶𝗻𝗴 𝘂𝗻𝘁𝗶𝗹 𝗷𝘂𝘀𝘁 𝗰𝗼𝗺𝗯𝗶𝗻𝗲𝗱. 𝗕𝗲 𝗰𝗮𝗿𝗲𝗳𝘂𝗹 𝗻𝗼𝘁 𝘁𝗼 𝗼𝘃𝗲𝗿𝗺𝗶𝘅 𝘁𝗵𝗲 𝗯𝗮𝘁𝘁𝗲𝗿.
5. Make the streusel topping : In a small bowl, combine the flour , granulated sugar , brown sugar , and cinnamon . Add the cold butter and use a pastry cutter or your fingers to mix until the topping forms coarse crumbs.
6. Assemble the cake 
: Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the streusel topping evenly over the batter.
7. Bake the cake 
: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the brown butter glaze : In a small saucepan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and whisk in the powdered sugar , milk , and vanilla extract until smooth.
9. Glaze the cake 
: Drizzle the brown butter glaze over the cooled pumpkin coffee cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
10. Serve and enjoy : Slice the pumpkin spiced coffee cake and serve with a cup of coffee or tea. This moist, spiced cake with its buttery glaze is the perfect fall treat! 
𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟮𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 𝟰𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 𝟭 𝗵𝗼𝘂𝗿
𝗞𝗰𝗮𝗹: 𝟰𝟬𝟬 𝗸𝗰𝗮𝗹 | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟵 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀
~ 𝑫𝒐𝒏𝒂𝒍𝒅 𝑹𝒆𝒄𝒊𝒑𝒆𝒔