Ingredients:

  • 1 cup (226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) packed pumpkin puree
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter for frosting
  • 3 cups (360g) powdered sugar
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract for frosting
  • ¼ teaspoon ground cinnamon (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Gather all ingredients and equipment.
  2. Melt 1 cup of unsalted butter in a saucepan over medium heat, stirring constantly until golden brown.
  3. In a large bowl, combine browned butter (cooled slightly), sugar, pumpkin puree, eggs, and vanilla. Mix until smooth.
  4. In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  5. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  6. Pour the batter into a greased 9x13-inch baking pan. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. For frosting, brown ½ cup unsalted butter, then combine with powdered sugar, milk, vanilla extract, and cinnamon in a bowl. Mix until smooth.
  8. Allow the cake to cool in the pan for 10 minutes, then pour frosting over the warm cake.
  9. Cool completely before slicing. Enjoy your Brown Butter Pumpkin Texas Cake!