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Brown Butter-Glazed Pumpkin Chocolate Chip Coffeecake

This glazed coffee cake is full of chocolate chips!
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings: 8 to 12 servings (one 9" cake).
Author: The Bojon Gourmet


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


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.)


Nutritional values are based on one of eight servings.


Calories: 595kcal | Carbohydrates: 75g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 457mg | Potassium: 441mg | Fiber: 3g | Sugar: 44g | Vitamin A: 5335IU | Vitamin C: 1.5mg | Calcium: 187mg | Iron: 1.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!