1. Can I use pumpkin pie filling instead of canned pumpkin for this recipe?

No, it's important to use plain canned pumpkin puree, not pumpkin pie filling. The pie filling contains added spices and sugar, which would affect the balance of flavors in the cake.

2. How do I adjust this recipe for higher altitudes?

This Brown Butter Pumpkin Cake is already tested for high altitude (Denver's 5,280 feet). If you're at a different altitude, you may need to adjust the amount of flour or increase the leavening. For more specific guidelines, refer to high-altitude baking resources.

3. Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time. Bake the cakes, cool them completely, and then wrap them tightly in plastic wrap. Store them at room temperature for up to two days or freeze them for up to a month. Frost before serving.

4. How can I make this recipe dairy-free?

To make this cake dairy-free, you can substitute the butter with a dairy-free butter alternative and use a non-dairy milk instead of buttermilk (add 1 tablespoon of lemon juice or vinegar to 1/2 cup of non-dairy milk as a replacement).

Brown Butter Pumpkin Cake – Best Fall Cake Recipe

Name: Brown Butter Pumpkin Cake
Prep time: 25 min
Cook time: PT-490172H47M35S
Total time: 47 min
Cuisine: American
Ingredients: 1 cup unsalted butter (for browning); 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 1/2 cup light or dark brown sugar, lightly packed; 1 cup granulated sugar; 4 large eggs; 1/2 cup whole buttermilk; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour, fluffed, spooned, and leveled; 1 1/4 teaspoons baking soda; 1 teaspoon coarse Kosher salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

Description

This Brown Butter Pumpkin Cake combines the richness of brown butter with the earthy flavor of pumpkin, making it a perfect fall dessert. The cake is soft, moist, and full of warm spices, and is topped with a creamy vanilla bean cream cheese buttercream. It’s ideal for Thanksgiving, Halloween, or any autumn celebration.

Ingredients

Scale

1 cup unsalted butter (for browning)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1/2 cup light or dark brown sugar, lightly packed
1 cup granulated sugar
4 large eggs
1/2 cup whole buttermilk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, fluffed, spooned, and leveled
1 1/4 teaspoons baking soda
1 teaspoon coarse Kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a saucepan, melt the butter and cook over medium heat until golden brown and nutty-smelling (5-10 minutes). Let cool for 10 minutes.
In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the browned butter.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the dry mixture to the wet ingredients and stir until smooth.
Divide the batter between the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, meringue powder, salt, and vanilla bean paste. Whip for 3-4 minutes until light and fluffy.
Frost the cooled cakes with the cream cheese buttercream. Optionally, add decorative piping if desired.

Notes

Ensure the butter is browned but not burnt. It should have a nutty aroma and golden color.
If you don’t have three 8-inch pans, you can use two 9-inch pans and bake a bit longer.
For a dairy-free version, substitute non-dairy butter and buttermilk.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 22-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 210mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg