Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cake with Brown Butter Icing 3.7 (207) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. 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