Go Back
This cake has simple yet rich flavors. Here are the key ingredients: - 1 cup unsalted butter - 1 cup pumpkin puree (canned or fresh) - 1 cup brown sugar, packed - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt - ½ cup pure maple syrup (for drizzling) These ingredients work together to create a moist and tasty cake. Pumpkin adds warmth, while brown butter gives a nutty flavor. To take your cake to the next level, try these optional ingredients: - Powdered sugar for dusting - Chopped nuts for a crunchy texture - Chocolate chips for a sweet twist These extras can add a new layer of taste and make your cake even more special. For those using the metric system, here are some handy conversions: - 1 cup of butter = 227 grams - 1 cup of pumpkin puree = 245 grams - 1 cup of brown sugar = 220 grams - ½ cup of granulated sugar = 100 grams - 2 cups of all-purpose flour = 250 grams - 1 teaspoon = 5 milliliters These conversions ensure everyone can enjoy this delightful cake, no matter where they are. Start by preheating your oven to 350°F (175°C). This heat helps the cake rise well. Next, grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easy removal. This step ensures the cake comes out smooth and clean. 1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir and swirl it often. Cook until the butter turns golden brown and smells nutty. This takes about 5 to 7 minutes. Remove it from heat and let it cool slightly. 2. Mix Wet Ingredients: In a large bowl, combine the browned butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk them together until the mixture is smooth and well combined. 3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Make sure everything mixes well. 4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps the cake light and fluffy. 5. Pour into Pan: Pour the batter into your prepared baking pan. Use a spatula to smooth the top. Place the pan in the preheated oven. Bake for 30 to 35 minutes. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. Let it cool completely before drizzling with maple syrup and dusting with powdered sugar. Enjoy your delicious cake! To make brown butter, heat unsalted butter in a saucepan over medium heat. Stir the butter as it melts. Keep an eye on it. After a few minutes, it will start to foam. This is normal! Watch for the color to change to a golden brown. You will smell a nutty aroma when it's ready. Remove it from the heat right away. Let it cool slightly before using. This step adds a rich flavor to your cake. To keep your cake moist, do not overmix the batter. Mix just until the dry ingredients blend with the wet. Also, make sure your oven is preheated to the right temperature. Bake the cake until a toothpick comes out clean but do not let it bake too long. If you want extra moisture, consider adding a little more pumpkin puree or a splash of milk. Lastly, let the cake cool properly before slicing. This helps keep it soft. One common mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another mistake is opening the oven door too often. This lets heat escape and can cause the cake to sink. Make sure to sift your dry ingredients to avoid lumps. Lastly, check the baking time; every oven is different. Trust your toothpick test. These tips help you bake a perfect cake every time! {{image_2}} You can easily make this cake gluten-free. Just swap all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum in it. This helps to bind the ingredients. Use the same amount as in the recipe. You will still get a moist and tasty cake. If you want to change the sweetness, try coconut sugar or honey. Both bring a different taste. You might need to adjust the liquid if you use honey. You can also add spices like cardamom for more warmth. Vanilla bean paste gives an extra punch of flavor too. This cake is perfect for any season. For fall, add chopped apples or walnuts. In winter, try adding peppermint extract for a festive twist. For spring, use lemon zest instead of some spices. It brightens the flavor and makes it fresh. In summer, consider adding fresh berries on top. They add color and a burst of taste. After you enjoy your cake, store any leftovers in an airtight container. Make sure to let the cake cool completely first. This keeps it fresh and moist. You can keep it on the counter for up to three days. If you want it to last longer, place it in the fridge. Just remember, chilling may change the texture a bit. To freeze the cake, first, slice it into pieces. Wrap each piece in plastic wrap. Then, place the wrapped slices in a freezer bag. This helps prevent freezer burn. You can freeze the cake for up to three months. When you're ready to eat, take out a slice and let it thaw in the fridge overnight. To reheat your cake, use the microwave. Place a slice on a microwave-safe plate. Cover it with a damp paper towel. Heat it for about 10-15 seconds to start. Check if it’s warm enough. If not, heat for a few more seconds. This method keeps the cake moist and tasty. Enjoy your delicious cake! You can use pumpkin pie filling, but it will change the taste. Pumpkin pie filling has spices and sweeteners added. If you use it, cut back on other spices and sugar. This change will keep your cake from being too sweet. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If you see wet batter, bake for a few more minutes. Keep checking until it’s done. If you run out of brown sugar, you can use white sugar. Add a bit of molasses to the white sugar to mimic brown sugar. Use one tablespoon of molasses for each cup of sugar. This will keep the same flavor and moisture in your cake. This blog post showed you how to make a tasty brown butter maple pumpkin spice cake. We covered key ingredients, preparation steps, and baking tips. I shared tips to avoid mistakes and keep your cake moist. You now know how to store leftovers properly and even how to make tasty variations. Remember, baking is fun and can spark creativity. Use these steps to make your own special cake today. Enjoy your baking journey and share your delicious results!

Brown Butter Maple Pumpkin Spice Cake

Indulge in the warm flavors of fall with this irresistible Brown Butter Maple Pumpkin Spice Cake! This delightful recipe combines rich brown butter and pumpkin puree for a perfectly moist cake, drizzled with pure maple syrup for an extra touch of sweetness. Ideal for cozy gatherings or a sweet treat at home, this cake will leave everyone wanting more. Click to explore the full recipe and bring this deliciousness to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter

1 cup pumpkin puree (canned or fresh)

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon allspice

½ teaspoon salt

½ cup pure maple syrup (for drizzling)

Optional: powdered sugar for dusting

Instructions
 

Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma (about 5-7 minutes). Remove from the heat and let cool slightly.

      Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and evenly mixed.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until fully blended.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently just until combined. Be careful not to overmix.

            Pour into Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                Cool and Drizzle: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, drizzle the maple syrup over the top and dust with powdered sugar if desired.

                  Serve: Slice into squares and enjoy this comforting cake with a cup of tea or coffee!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16