Brown Butter Pumpkin Cake is a soft, flavorful dessert made using pumpkin puree, warm spices, and rich brown butter.
The cake is moist and tender, offering a deep taste that combines sweet, spiced, and nutty notes. The frosting, made from browned butter and cream cheese, adds a smooth and creamy layer that melts in every bite.
This cake is incredibly delicious, enjoyed by both kids and adults. Brown Butter Pumpkin Cake can be prepared in any home kitchen using simple baking tools and fresh ingredients.
I felt inspired to make this cake during quiet weekends when baking feels relaxing and rewarding. Now I will explain step by step how to make Brown Butter Pumpkin Cake.
Why You Will Choose Brown Butter Pumpkin Cake?
Choosing Brown Butter Pumpkin Cake means enjoying a dessert that balances rich, comforting flavors with moist, tender texture.
The browned butter adds a unique nutty depth that transforms simple pumpkin cake into something truly special.
This Brown Butter Pumpkin Cake captures the essence of fall with warm spices like cinnamon and pumpkin pie spice, making every bite cozy and satisfying. It’s a great way to celebrate seasonal ingredients while indulging in a homemade treat.
Whether for family gatherings, holidays, or just a sweet moment, this Brown Butter Pumpkin Cake stands out because of its rich flavor profile and creamy frosting that complements the pumpkin perfectly.
How To Prepare Brown Butter Pumpkin Cake?
Recipe Overview
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Course: Dessert
Calories: 350 kcal
Cuisine: American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Rubber spatula
- Measuring cups & spoons
- 9×13 inch baking pan
- Saucepan (for browning butter)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- 1 cup pumpkin purée (fresh or canned)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar (packed)
- 3 large eggs (at room temperature)
- 3/4 cup neutral oil (avocado, vegetable, or safflower)
- 1 teaspoon vanilla extract
For the Brown Butter Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter (browned and cooled to room temperature)
- 1 cup cream cheese (softened to room temperature)
- 3 tablespoons heavy cream
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
How To Make Brown Butter Pumpkin Cake
Step 1:
In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and cool completely before using in the frosting.
Step 2:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
Step 3:
In a separate bowl, whisk the eggs, brown sugar, pumpkin purée, oil, and vanilla extract until smooth and well combined.
Step 4:
Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not over mix. The batter will be thick.
Step 5:
Pour the batter into the prepared pan and smooth the top. Bake for30 -35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 6:
In a mixing bowl, beat the softened cream cheese and browned butter together until smooth. Add vanilla extract and heavy cream, then gradually mix in the confectioners’ sugar until the frosting is fluffy and spreadable. Frost the cooled cake using an offset spatula or knife.
Health Benefits Of Brown Butter Pumpkin Cake
This Brown Butter Pumpkin Cake offers more than just indulgent flavor. Pumpkin is rich in vitamin A, beta-carotene, and fiber, which support eye health, immunity, and digestion.
Using neutral oils instead of butter in the cake helps reduce saturated fat, while spices like cinnamon and pumpkin pie spice provide natural anti-inflammatory and antioxidant properties.
While this dessert is still a treat, it contains wholesome ingredients that add a subtle nutritional boost.
Serving Suggestions
Brown Butter Pumpkin Cake is best enjoyed fresh at room temperature to highlight its moist texture and rich flavors.
Serve it alongside a warm beverage like spiced tea, coffee, or hot chocolate to complement the cozy spices. For added indulgence, try topping each slice with a spoonful of whipped cream or a few chopped nuts for extra crunch.
This cake also tastes wonderful with a scoop of creamy vanilla or cinnamon ice cream, making it a comforting and satisfying dessert for any gathering.
Pro Expert Tips
◆ Bring Ingredients to Room Temperature: Ensure eggs, cream cheese, and butter are softened before mixing. This allows everything to combine evenly and creates a smooth batter and frosting without lumps.
◆ Master Browning Butter: Use a light-colored pan so you can see the butter change color. Stir constantly over medium heat and remove from heat as soon as you see golden brown flecks and smell a nutty scent to avoid burning.
◆ Flour Measurement Matters: Avoid pressing or shaking the flour cup. Instead, gently scoop with a spoon and level off the excess with a flat edge for accurate measurement and a lighter cake.
◆ Mix Batter Gently: Combine ingredients carefully without vigorous stirring. Overworking the batter develops gluten, leading to a denser, less tender cake.
◆ Cool Before Frosting: Allow your cake to cool completely on a wire rack. Applying frosting too soon can cause it to melt or slide off, ruining the finish.
◆ Prep Your Pan Well: Use parchment paper or silicone liners in addition to greasing to ensure the cake releases easily without breaking.
How To Store Leftovers
To store leftover Brown Butter Pumpkin Cake, first make sure the cake is completely cooled. Wrap it tightly with plastic wrap or place it in an airtight container to keep it fresh and prevent it from drying out.
You can store the cake in the refrigerator for up to 4–5 days. If you want to keep it longer, freeze the cake (wrapped well) for up to 2 months.
FAQs about Brown Butter Pumpkin Cake
Can I use canned pumpkin puree instead of fresh pumpkin?
Absolutely! Canned pumpkin puree is a convenient and reliable choice that works just as well as fresh pumpkin. It has a smooth texture and consistent moisture content, making your cake moist and flavorful year-round, without the hassle of cooking and pureeing fresh pumpkin.
How can I tell when the cake is fully baked?
The best way is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. If there is wet batter on the toothpick, it needs more time. Also, the cake should spring back gently when lightly pressed.
Is it necessary to brown the butter for the frosting?
Browning the butter is not mandatory, but it greatly enhances the frosting’s flavor. The process develops a rich, nutty taste that adds depth and complexity to the cream cheese frosting, making it more special than regular butter.
Can I freeze the cake for later use?
Yes, you can freeze Brown Butter Pumpkin Cake. Wrap the cake securely in plastic wrap and then in aluminum foil or place it in a freezer-safe container to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor.
Conclusion
This Brown Butter Pumpkin Cake is truly a delicious success, combining rich flavors and moist texture that everyone will love.
Its warm spices and creamy frosting make it a standout dessert for any occasion. I hope this Brown Butter Pumpkin Cake inspires you to try baking it yourself and that the clear instructions make the process easy and enjoyable.
Enjoy every bite, and may this Brown Butter Pumpkin Cake bring a little extra sweetness and comfort to your kitchen!
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Brown Butter Pumpkin Cake
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Rubber spatula
- Measuring cups & spoons
- 9×13 inch baking pan
- Saucepan (for browning butter)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- 1 cup pumpkin purée fresh or canned
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar packed
- 3 large eggs at room temperature
- 3/4 cup neutral oil avocado, vegetable, or safflower
- 1 teaspoon vanilla extract
For the Brown Butter Cream Cheese Frosting:
- 1 cup 2 sticks unsalted butter (browned and cooled to room temperature)
- 1 cup cream cheese softened to room temperature
- 3 tablespoons heavy cream
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
Instructions
Step 1:
- In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and cool completely before using in the frosting.
Step 2:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
Step 3:
- In a separate bowl, whisk the eggs, brown sugar, pumpkin purée, oil, and vanilla extract until smooth and well combined.
Step 4:
- Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not over mix. The batter will be thick.
Step 5:
- Pour the batter into the prepared pan and smooth the top. Bake for30 -35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 6:
- In a mixing bowl, beat the softened cream cheese and browned butter together until smooth. Add vanilla extract and heavy cream, then gradually mix in the confectioners’ sugar until the frosting is fluffy and spreadable. Frost the cooled cake using an offset spatula or knife.