Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin Cake with Brown Butter Icing 3.8 (206) Close 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. 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.