• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch / Biscuits, Scones & Pastries

    Brown Butter-Glazed Pumpkin Chocolate Chip Coffeecake

    Published Nov 30, 2009

    Jump to Recipe Print Recipe

     

    coffeecake with slice taken out

    There are two kinds of people in the world: chocolate dessert people and fruit dessert people. (People who don't like dessert: not people.) I used to place myself firmly in the former camp, and freely admit to being a devout chocophile. But I don't often get a chance to bake with it, since there always seems to be some pesky fruit (or vegetable, as the case may be) to use up, or take advantage of before the season ends. And though I nibble on chocolate almost every day, I can't even recall the last time I ordered a chocolate dessert at a restaurant.

    slice of coffeecake

    So the other night I thought to myself, aha! I'll bake something chocolaty. Perhaps something classic, like brownies or oatmeal chocolate chip cookies. But as I opened the fridge to pull out the butter, a jar of butternut squash puree stared back at me.

    After much deliberating, I came up with this coffee cake. The texture is moist and rich, and the chocolate really satisfies (but feel free to increase the chocolate factor if you like.) The brown butter glaze came out surprisingly well, and even a powdered sugar-avoider like myself couldn't stop licking it off of spoons, spatulas and whatever other utensil I found handy (ahem - fingers). I did find myself missing the tang of cream cheese in this cake, so next time I plan to cool the vanilla-infused brown butter and whip it into a cream cheese frosting.
    side shot of coffeecake
    My friend and fellow dancer, Mike, who is about ten years my elder, blurted out the other day, 'Will you be my grandma?!' While that may be physically impossible, this cake did strike me as a rather grandmotherly thing to make. Not by my grandmothers, who were too busy cooking brisket, blintzes and rugelach, but perhaps someone's.
    I miss you, Grandmas!
    top down shot of chocolate chip coffeecake

    For more cake recipes:

    • Gluten-Free Apple Cake with Brown Butter & Hazelnut
    • Dairy Free & Gluten Free Carrot Cake
    • Gluten Free Chocolate Bundt Cake
    • Huckleberry Lemon Verbena Tea Cake
    • Rhubarb Coffee Cake
    • Gluten-Free Coffee Cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin coffee cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    slice of coffeecake
    No ratings yet

    Brown Butter-Glazed Pumpkin Chocolate Chip Coffeecake

    Print Recipe Pin Recipe
    This glazed coffee cake is full of chocolate chips!
    Alanna Taylor-Tobin
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Total: 1 hour 10 minutes
    Servings: 8 to 12 servings (one 9" cake).

    Ingredients

    The cake:

    • 1 stick unsalted butter, softened
    • 3/4 cup dark brown sugar
    • 2 large eggs
    • 3/4 cup plain, whole milk yogurt (or try buttermilk, sour cream or creme fraiche)
    • 1 cup winter squash puree
    • 2 cups cake flour (8 oz.)
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon ground ginger
    • 3/4 teaspoon salt
    • a few turns black pepper
    • 1 cup dark chocolate chips or chopped bittersweet chocolate (5 oz.)
    • glaze, below
    • 1/2 cup pecans, toasted and coarsely chopped, for the topping

    The glaze:

    • 3 tablespoons butter
    • 1/4 vanilla bean, split and scraped
    • 1 cup powdered sugar, sifted
    • pinch salt
    • 1-3 teaspoons water or milk

    Instructions

    The cake:

    • Position a rack in the center of the oven and preheat it to 350º. Lightly grease a 9" cake pan and line it with a round of parchment paper (or use an unlined springform pan).Combine the butter and sugar in a stand mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, a few minutes. Add the eggs one at a time, beating to combine after each and scraping down the sides of the bowl as needed.
    • Meanwhile, stir together the yogurt and squash in a measuring cup and sift the dries into a medium bowl. Alternate adding the dries and yogurt mixture to the butter mixture, beginning and ending with the dries, in 3 additions. Mix on low until just combined after each addition, then mix in the chocolate pieces.Spread into the pan and bake until a tester inserted comes out mostly clean (a few crumbs are ok), 45 minutes or so. Let cool. Invert onto a plate, remove the parchment, then flip onto another plate so it's right side up. Spread with the glaze and sprinkle with pecans.

    The glaze:

    • Combine the butter and vanilla pod and scrapings in a small saucepan. Cook over medium heat, swirling occasionally, until it turns golden and smells nutty. Combine with the powdered sugar in a bowl, and whisk in enough water to make a pourable glaze (if the mixture 'breaks', don't despair - keep whisking in small amounts of water or milk until it comes back together.)

    Notes

    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 595kcalCarbohydrates: 75gProtein: 8gFat: 29gSaturated Fat: 17gCholesterol: 85mgSodium: 457mgPotassium: 441mgFiber: 3gSugar: 44gVitamin A: 5335IUVitamin C: 1.5mgCalcium: 187mgIron: 1.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    Brown Butter-Glazed Pumpkin Chocolate Chip Coffeecake
     
    Makes one 9" cake, 8 - 12 servings
    The cake:
    1 stick unsalted butter, softened
    3/4 cup dark brown sugar
    2 large eggs
    3/4 cup plain, whole milk yogurt (or try buttermilk, sour cream or creme fraiche)
    1 cup winter squash puree
    2 cups (8 oz.) cake flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    3/4 teaspoon salt
    a few turns black pepper
    1 cup (5 oz.) dark chocolate chips or chopped bittersweet chocolate
    glaze, below
    1/2 cup pecans, toasted and coarsely chopped, for the topping
    Position a rack in the center of the oven and preheat it to 350º. Lightly grease a 9" cake pan and line it with a round of parchment paper (or use an unlined springform pan).
    Combine the butter and sugar in a stand mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, a few minutes. Add the eggs one at a time, beating to combine after each and scraping down the sides of the bowl as needed.
    Meanwhile, stir together the yogurt and squash in a measuring cup and sift the dries into a medium bowl. Alternate adding the dries and yogurt mixture to the butter mixture, beginning and ending with the dries, in 3 additions. Mix on low until just combined after each addition, then mix in the chocolate pieces.
    Spread into the pan and bake until a tester inserted comes out mostly clean (a few crumbs are ok), 45 minutes or so. Let cool. Invert onto a plate, remove the parchment, then flip onto another plate so it's right side up. Spread with the glaze and sprinkle with pecans.
    The glaze:
    3 tablespoons butter
    1/4 vanilla bean, split and scraped
    1 cup powdered sugar, sifted
    pinch salt
    1-3 teaspoons water or milk
    Combine the butter and vanilla pod and scrapings in a small saucepan. Cook over medium heat, swirling occasionally, until it turns golden and smells nutty. Combine with the powdered sugar in a bowl, and whisk in enough water to make a pourable glaze (if the mixture 'breaks', don't despair - keep whisking in small amounts of water or milk until it comes back together.)
    fork in a coffeecake slice

    You might also like...

    Biscuits, Scones & PastriesCakes & CupcakesFallWinterChocolateGinger
    « Sourdough Deep Dish Pizza
    Roasted Winter Squash and Sage Tart »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Lee says

      January 13, 2023 at 11:29 am

      Scrumptious! I used Bobs Red Mill gluten free 1 to 1 flour, Raaka Maple Dark wafers per your recommendation from your book (chopped) and lots of pecans in the glaze. Wow - the brown butter adds lots of flavor. I’ll be making this again! Thank you!

      Reply
      • Alanna Taylor-Tobin says

        January 13, 2023 at 11:42 am

        Aw I'm so glad to know this recipe can be easily made GF - brilliant! I can't wait to try it myself. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack