Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

Preheat oven to 375 F. Grease a 9×13 baking pan.

For the streusel topping: In a blender or food processor, add the gingersnaps and pulse until they resemble fine crumbs. You should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces into the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.

For the cake: Melt the butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and then immediately remove pan from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

In a medium bowl whisk together flour, salt, brown sugar, baking powder, cinnamon, nutmeg, and ginger.

In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.

Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top.

Bake for about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 10-15 minutes. Serve warm with a big cup of Joe. Enjoy!