If you love moist pumpkin cake and cream cheese frosting, this Pumpkin Cake with Brown Butter Cream Cheese Frosting is going to be your new favorite fall dessert!
Warm cinnamon, nutmeg, and cloves give this pumpkin cake just the right amount of spice, while the nutty brown butter in the cream cheese frosting adds the perfect finishing touch.
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I’m not a fan of pumpkin pie, but I love pumpkin, so I’m always trying new pumpkin recipes this time of year. This pumpkin cake did not disappoint! It’s easy to make, full of warm fall flavors, and topped with a delicious brown butter cream cheese frosting.
You may also like to try my Pumpkin Roll or Pumpkin Cheesecake recipes. These are a must every fall for me!
Why You’ll Love This Recipe
- Perfect pumpkin flavor: The combination of cinnamon, nutmeg, and cloves gives this cake just the right amount of warm spice.
- Easy to make: Mix the wet ingredients in one bowl and the dry ingredients in another. Combine them, and the batter is ready to bake!
- Brown butter cream cheese frosting: Browning the butter adds a lovely nutty flavor that pairs perfectly with the cream cheese and pumpkin.
- Perfect for fall holidays: This is a wonderful dessert to make for fall gatherings, Thanksgiving, or whenever you’re craving something pumpkin!
Ingredients You’ll Need
You may already have everything you need in your pantry, so why not make it today?
For the Pumpkin Cake
- All-purpose flour, salt, baking soda, and baking powder: These pantry staples provide the structure and leavening needed for the cake.
- Cinnamon, nutmeg, and cloves: The MVPs of this cake! These warm spices bring out the delicious pumpkin flavor.
- Light brown sugar and granulated sugar: A combination of sugars adds sweetness and moisture.
- Eggs: Help provide structure and give the cake its soft texture.
- Vegetable oil: Keeps the pumpkin cake moist.
- Vanilla: Adds a little extra flavor.
- Pumpkin puree: The star of the cake! Be sure to use pure pumpkin puree, not pumpkin pie filling.
For the Brown Butter Cream Cheese Frosting
- Unsalted butter: Browning the butter adds a deeper, nutty flavor to the frosting. It really is worth the extra step!
- Cream cheese: Use softened cream cheese for a smooth, creamy frosting.
- Powdered sugar: Adds sweetness and balances the tanginess of the cream cheese.
- Vanilla and heavy cream: Add flavor and help create a smooth, spreadable frosting.
Tip: After browning the butter, let it cool and solidify in the refrigerator. You’ll still want it soft enough to mix, but not melted. This helps keep the frosting from becoming too thin.
How to Make Pumpkin Cake with Brown Butter Cream Cheese Frosting
For the Pumpkin Cake
1. Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
2. Mix the wet ingredients: In a separate large mixing bowl, combine the light brown sugar, granulated sugar, eggs, vegetable oil, vanilla, and pumpkin puree. Mix until well combined.
3. Combine the ingredients: Using a rubber spatula, fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix the batter.
4. Bake: Pour the batter into a 13 x 9-inch cake pan sprayed with nonstick cooking spray. Bake in a preheated oven at 350°F (180°C) for 28–35 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely before frosting.
For the Brown Butter Cream Cheese Frosting
1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue stirring as the butter melts and begins to foam. Small brown specks will start to form on the bottom of the pan, and the butter will develop a nutty aroma. This takes about 4 minutes for this amount of butter. Watch it carefully so it doesn’t burn! Immediately pour the browned butter into a heatproof bowl. Allow the butter to cool on the counter for about 10 minutes, then place it in the refrigerator for 30–40 minutes to solidify. You want the butter soft but no longer melted.
2. Make the frosting: In a large mixing bowl, beat the solidified brown butter and softened cream cheese with a hand mixer until smooth and creamy. Add the sifted powdered sugar, vanilla, salt, and 1 tablespoon of heavy cream. Mix until combined. Add another tablespoon of heavy cream if needed until the frosting reaches a smooth, spreadable consistency.
Assemble the Cake
1. Frost the cake: Once the pumpkin cake has cooled completely, spread the brown butter cream cheese frosting evenly over the top. Slice, serve, and enjoy!
Tips for the Best Pumpkin Cake
- Use room-temperature ingredients: Room-temperature eggs and pumpkin puree help the ingredients combine evenly and create a tender cake crumb.
- Keep an eye on the butter: Continuously stir the butter while browning to prevent it from burning. Once you see brown specks and smell a nutty aroma, remove it from the heat.
- Don’t frost a warm cake: Make sure the cake has cooled completely before adding the frosting. Otherwise, the frosting will melt.
- Don’t open the oven too early: Resist the temptation to open the oven while the cake is baking. Opening it too early can cause the cake to sink.
Helpful Equipment
Having the right tools can make baking a little easier and help you get better results. Here are a few items that might be helpful when making this pumpkin cake.
- Cake pan (13 x 9): I love Fat Daddio’s cake pans.
- Kitchen Scale: This kitchen scale has great reviews.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Mixing bowl: I love and use this mixing bowl set with lids.
- Whisk: This whisk set has great reviews.
- Rubber spatula: These rubber spatulas are a best seller.
- Saucepan: This stainless steel saucepan has great reviews.
- Hand mixer: I love my Kitchen Aid hand mixer.
More Fall Recipes You’ll Love
If you’re looking for more delicious fall desserts, here are a few more recipes to try!
- Pumpkin Roll
- Pumpkin Chocolate Chip Cookies
- Oatmeal Caramel Butterscotch Cookies
- Pumpkin Cheesecake
- Maple Pecan Cookies
- Pumpkin Chocolate Chip Bread
This Pumpkin Cake with Brown Butter Cream Cheese Frosting will fill your home with the scent of fall. It’s the perfect dessert to share with family and friends and might even become a new Thanksgiving tradition!
If you try it, I’d love to hear what you think! Leave a comment below or tag me on Instagram @spoonandlevel.co so I can see your bakes!
Pumpkin Cake with Brown Butter Cream Cheese Frosting
Equipment
- 13 x 9 cake pan
- Mixing bowls
- Kitchen scale
- Measuring cups and spoons
- rubber spatula
- Whisk
- Sauce pan
- Hand mixer
Ingredients
Pumpkin Cake
- 2 ¾ cups (330 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 1 teaspoon (6 g) baking soda
- 2 teaspoons (8 g) baking powder
- 1 tablespoon (9 g) cinnamon
- 2 teaspoons (4.6 g) nutmeg
- 1 teaspoon (2.3 g) cloves
- 1 ½ cup (320 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 1 cup (198 g) vegetable oil
- 4 eggs, room temperature
- 1 teaspoon (4 g) vanilla
- 1 – 15 ounce (425 g) can pumpkin puree, room temperature
Brown Butter Cream Cheese Frosting
- ¼ cup (57 g) unsalted butter
- 6 ounces (168 g) cream cheese softened
- 2 cups (240 g) powdered sugar, measured then sifted
- 1 teaspoon (4 g) vanilla
- 1-2 tablespoons (15 g) heavy cream or milk
- pinch of salt
Instructions
- Prep: Preheat oven to 350° F (180° C). Spray 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
- Dry Ingredients: In a medium mixing bowl or stand mixer, whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Wet Ingredients: In a large mixing bowl, combine light brown sugar, granulated sugar, vegetable oil, eggs, vanilla, and pumpkin puree. Whisk until combined.
- Combine ingredients: Add dry ingredients to the wet ingredients and mix until combined. Don’t over mix. Pour batter into prepared pan and bake for 28-35 minutes. Cake is done when a toothpick inserted to the center comes out with a few moist crumbs.
- Brown butter: In a saucepan, melt butter until it turns amber in color and has a nutty aroma. This takes about 4 minutes for this amount of butter. Stir continuously and immediately pour into a heat proof bowl when brown specks start to form on the bottom of the pan. Allow butter to cool for ten minutes, then refrigerate for 30-40 minutes.
- Frosting: In a mixing bowl, combine solidified brown butter and cream cheese. With a hand mixer, beat until smooth. Add sifted powdered sugar, vanilla, heavy cream/milk, and salt. If frosting is too thick add an additional tablespoon of cream/milk.
- Frost and enjoy: Once cake has cooled completely, frost and enjoy!
