Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cake with Brown Butter Icing 3.7 (207) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Servings: 10 When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead. Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 1 ⅔ cups all-purpose flour, plus more for pan 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 ½ cups sugar 2 large eggs 1 cup homemade or canned pumpkin puree ½ cup warm (110 degrees) milk Brown Butter Icing Caramelized Walnut Halves Directions Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves. Cook's Notes The consistency of the icing should be thin enough to spread but not runny. Rate it Print