There’s something magical about the smell of brown butter and pumpkin wafting through the kitchen on a crisp fall day. It’s cozy, comforting, and feels like a hug in cake form. This Brown Butter Pumpkin Cake with Spiced Frosting has been my go-to dessert for years, and it consistently impresses. I first made it for a Thanksgiving gathering, and it was gone before I could even grab a second slice! The brown butter adds a rich, nutty depth that pairs perfectly with the warm spices and pumpkin. Trust me, once you try this, it’ll become a fall staple in your home too.
Why You’ll Love This Brown Butter Pumpkin Cake with Spiced Frosting
This cake is pure fall magic—here’s why it’ll steal your heart (and probably your second slice):
- That brown butter magic: It adds a nutty, caramel-like depth that makes this pumpkin cake taste like it came from a fancy bakery.
- Moist for days: The pumpkin keeps it tender, while the brown butter ensures it stays delicious even after sitting on the counter.
- Spiced just right: The frosting isn’t just sweet—it’s got warmth from cinnamon and nutmeg that dances perfectly with the pumpkin.
- Easy enough for weeknights: No fancy techniques here—just simple steps that come together fast.
- Crowd-pleaser: Bring this to any fall gathering, and watch it disappear before the coffee’s even poured.
Ingredients for Brown Butter Pumpkin Cake with Spiced Frosting
Gathering the right ingredients makes all the difference—this isn’t the time for substitutions if you want that perfect brown butter magic. Here’s exactly what you’ll need:
For the Cake
- 1 cup unsalted butter (you’ll brown this—trust me, it’s worth the extra step)
- 1 ½ cups granulated sugar (don’t pack it—just spoon it lightly into your measuring cup)
- 2 large eggs (room temperature blends smoother)
- 1 cup pumpkin puree (canned works great, but homemade? Even better)
- 2 cups all-purpose flour (spoon and level it—no scooping!)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon (freshly ground if you’re feeling fancy)
- ½ tsp nutmeg
- ¼ tsp cloves (this tiny amount makes a huge difference)
- ½ tsp salt (balances all that sweetness)
- ½ cup milk (whole milk gives the richest texture)
- 1 tsp vanilla extract (the real stuff—no imitations!)
For the Spiced Frosting
- ½ cup butter (softened—leave it out an hour before)
- 3 cups powdered sugar (sifted if it’s lumpy)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp milk (add slowly—you can always add more)
See? Nothing too crazy—just good-quality ingredients treated right. Now let’s make some magic!
Equipment You’ll Need
You don’t need anything fancy here—just the basics: a 9×13-inch pan, a saucepan for browning the butter, a couple of mixing bowls, a whisk, and a spatula. That’s it! Now let’s get baking.
How to Make Brown Butter Pumpkin Cake with Spiced Frosting
Okay, here’s where the real fun begins! Don’t let the steps fool you—this is way easier than it looks. Just follow along, and you’ll have the most incredible-smelling kitchen on the block. I promise.
Browning the Butter
First things first: let’s make that brown butter. Grab your saucepan and melt the 1 cup of unsalted butter over medium heat. Now, here’s the secret—don’t walk away! It’ll start foaming and sizzling, which is totally normal. Keep swirling the pan gently. After a few minutes, you’ll see little brown specks start to form at the bottom and it’ll smell incredibly nutty and rich. That’s your cue! The second it turns a beautiful golden amber color, take it off the heat immediately and pour it into a heatproof bowl to stop the cooking. This whole process takes about 5-7 minutes, but watch it like a hawk—it goes from perfect to burnt in seconds! Let this cool for at least 20-25 minutes. You want it warm, not hot, so it doesn’t cook your eggs when you mix it later.
Mixing the Batter
While your butter is cooling, preheat that oven to 350°F and grease your 9×13-inch pan. In a medium bowl, whisk together all your dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set that aside. Now, back to your cooled brown butter! Whisk in the 1 ½ cups of sugar until it’s all combined. Then add your two eggs, one at a time, mixing well after each. Stir in the pumpkin puree and that glorious teaspoon of vanilla. Now, alternate adding your dry ingredients and the ½ cup of milk to the wet mixture, starting and ending with the dry ingredients. Mix until *just* combined—a few streaks of flour are totally fine. Overmixing is the enemy of a tender cake!
Baking and Cooling
Pour that beautiful batter into your prepared pan and smooth the top. Pop it in the oven for 30-35 minutes. You’ll know it’s done when the edges are pulling away from the pan, the top is springy to the touch, and a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake it! That’s the key to keeping it super moist. Let the cake cool completely in the pan on a wire rack. I know, I know—it’s torture to wait, but if you frost it while it’s warm, the frosting will just melt right off and become a gloopy mess. Trust me on this.
Preparing the Spiced Frosting
Once your cake is completely cool, it’s frosting time! In a medium bowl, beat the ½ cup of softened butter until it’s smooth and creamy. Gradually add the sifted powdered sugar, a cup at a time, beating well after each addition. It might look a bit crumbly at first, but keep going! Add your cinnamon and nutmeg, then slowly beat in the milk, one tablespoon at a time, until you reach a spreadable consistency. You want it smooth and fluffy. Now, slather that spiced goodness all over the cooled cake, grab a slice, and prepare to amaze everyone.
Tips for the Best Brown Butter Pumpkin Cake
After making this cake more times than I can count (and learning from my mistakes!), here are my golden rules:
- Don’t rush the butter: Let that brown butter cool completely—if it’s too warm, it’ll scramble your eggs. I’ve made that mistake so you don’t have to!
- Mix with care: Stir the batter just until combined. Overmixing makes the cake tough instead of tender.
- Watch the oven: Set a timer for 30 minutes. The cake’s done when a toothpick comes out with a few moist crumbs—not clean, not wet.
- Patience pays off: Wait until the cake is completely cool before frosting. Warm cake equals melty, sad frosting.
Variations for Your Brown Butter Pumpkin Cake
Want to mix it up? Here are a few fun twists:
- Add crunch: Fold in ½ cup chopped pecans or walnuts for a nutty bite.
- Spice it up: Swap the cinnamon for pumpkin spice blend for extra fall vibes.
- Creamy twist: Use a cream cheese frosting instead of spiced buttercream—it’s tangy and divine.
Don’t be afraid to make it your own—just don’t skip the brown butter. That’s the star!
Serving and Storing Brown Butter Pumpkin Cake with Spiced Frosting
This cake tastes best at room temperature—all those cozy spices and brown butter flavors shine brightest when it’s not too cold. If you’ve refrigerated it (more on that in a sec), let it sit out for about 30 minutes before serving. Cover leftovers tightly with plastic wrap or foil. At room temp, it stays dreamy moist for about 2 days—if it lasts that long! For longer storage, pop it in the fridge for up to 5 days. Just don’t try reheating slices—the frosting will melt unevenly, and you’ll lose that perfect texture we worked so hard for.
Nutritional Information
Nutritional values are estimates and vary based on ingredients used. Per serving: 320 calories, 14g fat (8g saturated), 45g carbs, 1g fiber, 25g sugar, 3g protein. Enjoy every bite guilt-free!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Absolutely! Just roast and puree it until smooth. Canned pumpkin is more convenient, but fresh adds a lovely homemade touch. Just make sure it’s not too watery—drain any excess liquid.
How do I know when the butter is properly browned? Look for golden amber color and a nutty aroma. You’ll see tiny brown specks at the bottom of the pan. It’s done when it smells like toasty caramel—but watch closely, it burns fast!
Can I freeze this cake? Yes! Wrap unfrosted cake tightly in plastic and foil. Freeze for up to 3 months. Thaw at room temperature, then frost. Just note, the texture is best fresh.
Can I use a different frosting? Of course! Cream cheese frosting or even a simple glaze works beautifully. But the spiced frosting really complements the pumpkin and brown butter flavors.
Did you try this recipe? Rate it below or tag us on social media—we’d love to hear how it turned out!
Irresistible Brown Butter Pumpkin Cake with Spiced Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist pumpkin cake with rich brown butter and spiced frosting.
Ingredients
- 1 cup unsalted butter (browned)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- ½ cup milk
- 1 tsp vanilla extract
- For frosting: ½ cup butter, 3 cups powdered sugar, 1 tsp cinnamon, ½ tsp nutmeg, 2 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Brown butter in a saucepan until golden. Let cool.
- Mix sugar, eggs, pumpkin, and vanilla into browned butter.
- Whisk dry ingredients in a separate bowl.
- Alternately add dry ingredients and milk to wet mixture.
- Pour batter into pan and bake for 30-35 minutes.
- Cool cake completely before frosting.
- For frosting, beat butter, sugar, spices, and milk until smooth.
- Spread frosting over cooled cake.
Notes
- Use canned or fresh pumpkin puree.
- Brown butter carefully—it burns easily.
- Let cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg