Spiced Pumpkin Cake with Brown Butter Frosting

A simple, single-layer pumpkin cake complete with warm, cozy spices you can whip up in a flash.


  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 + 2/3 cups all-purpose flour, plus more for pan
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 + 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup warm (110 degrees) milk


  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk
  • a handful of chopped walnuts, for garnish


  1.     Preheat oven to 350 degrees F. Butter and flour or line with parchment a 9-by-2-inch round cake pan.
  2.     In a large bowl sift the flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda together.
  3.     In a separate large bowl beat sugar and butter together on medium speed until light and fluffy about 2 minutes. Add eggs and beat until combined. Add pumpkin puree and milk beat until combined.
  4.     Add the flour mixture and beat on low speed until just combined.
  5.     Pour batter into prepared pan and bake until a toothpick inserted comes out clean from center - about 55 minutes. Cool in pan on wire rack about 20 minutes.
  6.     Turn the cake out onto a cake dish or platter and allow to cool completely.

    Make the icing:

  1.     In a small saucepan melt butter over medium-high heat and cook until nutty-brown in color about 10 minutes. Here's a helpful tutorial. Remove from heat and pour into a bowl leaving any sediment behind.
  2.     Whisk in the sugar, vanilla, and 1 tablespoon milk to start. If too thick add the remaining tablespoon milk, a little at a time, until you get the right consistency for spreading. Let cool 5 minutes then spread over top of cake. Sprinkle with the walnuts.

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