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Easy Moist Harvest Pumpkin Brown Butter Cake Recipe

Harvest Pumpkin and Brown Butter Cake

Sara Coleman
This moist, deeply spiced cake features the nutty depth of browned butter paired with velvety pumpkin puree for a sophisticated autumn dessert. Topped with a silky cream cheese frosting, it is the ultimate seasonal treat for gatherings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1 cup unsalted butter to be browned
  • 2 cups all-purpose flour sifted
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice blend of cinnamon, nutmeg, and ginger
  • 0.5 tsp kosher salt
  • 1.5 cups granulated sugar
  • 2 large eggs room temperature
  • 15 oz pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened for frosting
  • 0.5 cup powdered sugar for frosting

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best flavor, brown the butter a day in advance. This cake also freezes well without the frosting for up to 3 months.