Cakes and Cookies
Brown Butter Pumpkin Cake with Honey Cinnamon Frosting
This cake captures the essence of autumn, combining the nutty richness of browned butter with earthy pumpkin and warming spices. It's a rustic, whole-food dessert finished with a luscious honey-sweetened cinnamon frosting that invites everyone to the table.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
Place the 1 cup of butter in a light-colored saucepan over medium heat. Melt and then continue to cook, swirling occasionally, until the butter foams and then turns a deep amber color with a nutty aroma. Remove from heat immediately and let cool slightly.
In a large bowl, whisk together the cooled brown butter, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and sea salt. (For a grain-free variation, substitute the flour with 2 cups of a 1:1 cassava flour blend).
Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula, being careful not to overmix.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Prepare the frosting by beating the cream cheese and softened butter together until light and fluffy. Slowly drizzle in the honey and add a pinch of cinnamon, whipping until the frosting is voluminous. (For a dairy-free variation, use a chilled coconut cream and palm shortening blend in place of butter and cream cheese).
Spread the frosting generously over the cooled cake. Slice into squares and serve.
Notes
Don't leave the brown butter unattended; it can go from nutty to burnt in seconds.
If using fresh pumpkin, ensure it is strained through cheesecloth to remove excess moisture for a better crumb.
For the best frosting texture, ensure both the cream cheese and butter are at the same room temperature before mixing.
To store, keep the frosted cake in an airtight container in the refrigerator for up to 3 days.
