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Ingredients
For cake:
- 1 cup unsalted butter, plus more for greasing
- 1½ cups pumpkin puree
- 1½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1½ cups buttermilk
- 2 teaspoons. pure vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
For frosting:
- 32 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 cup heavy cream
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- Ground cinnamon, optional for garnish
Instructions
- Preheat oven to 350 degrees. Grease an 11x16-inch baking dish with butter and set aside.
- For cake: Melt butter in a saucepan over medium heat. Continue cooking until butter turns golden-brown and solids toast, about 5-7 minutes. Remove from heat and let cool at least 10 minutes.
- In a large bowl, whisk together brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, buttermilk and vanilla extract until smooth.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
- Gradually add dry ingredients to pumpkin mixture, stirring until just combined. Spread batter evenly into prepared pan in an even layer.
- Bake until a toothpick inserted into center comes out clean, about 25-30 minutes. Cool completely.
- For frosting: Beat cream cheese and butter together until smooth and creamy. Add heavy cream, powdered sugar, vanilla extract and salt, and beat until light and fluffy.
- Spread cream cheese frosting evenly over cooled cake. Garnish with ground cinnamon, if desired. Slice and serve.
NUTRITION FACTS
PER SERVING
Calories: 994
Protein: 11.7g
Carbohydrate: 92.4g
Fiber: 1.9g
Total Fat: 66.1g
Saturated Fat: 40.1g
Cholesterol: 243mg
Calcium: 218mg
Sodium: 655mg
Potassium: 318mg
Total Sugar: 68.5g
Added Sugar: 62.3g
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