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A piece of pecan pumpkin cake on a white dessert plate with a fork next to it.
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5 from 1 vote

Pumpkin Cake With Browned Butter Glaze.

Moist, lightly spiced, nutty and so buttery pumpkin cake.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 12
Calories: 536kcal
Author: Amira


For the cake:

  • 3/4 cup + 1 Tablespoon unsalted butter
  • 2 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 4 eggs
  • 15 oz can pure pumpkin puree
  • 1/2 cup buttermilk

For salted toasted pecan:

  • 1/2 cup pecans coarsely chopped
  • 1 Tablespoon brown sugar
  • 1 Tablespoon butter

For the browned butter glaze:

  • 6 Tablespoon unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream


  • In a light colored saucepan over low heat , add butter .Butter will melt, then foam , then the foam will start to go away. keep stirring frequently.
  • Brown flecks will start to form at the bottom. Once they're golden brown , and the butter smells nutty, remove pan from the heat.
  • Pour immediately into a heatproof bowl or a measuring cup.
  • Set the bowl in an ice water bath until the butter begins to set around the edge, about 15 minutes.

Make the cake:

  • Preheat oven to 350F.
  • In a large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.
  • Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing mixer beat until creamy.
  • Add sugars and cream, add eggs one at a time mixing in between.
  • Gradually add flour mixture and mix well.
  • In another medium bowl, combine together the pumpkin puree and buttermilk.
  • Stir in the pumpkin mixture until well combined.
  • Pour the batter in a 13x9 baking pan lined with parchment paper.
  • Bake for 30-35 minutes. When done take it out leave it in the pan for 10 minutes, then transfer the cake to a cooling rack to cool completely.

Meanwhile make the glaze:

  • In a small light colored saucepan, melt butter over low heat as before and wait for it to turn golden brown.
  • Remove pan from heat add sugar and heavy cream, stirring with a whisk.
  • Return the pan to the stove top and stir for another 3-4minute or so until the sugar is dissolved completely and the mixture thickens a bit.
  • Let the sauce cool down for about 20 minutes.

Make the toasted pecan:

  • In a skillet over medium heat, melt butter then add pecans, stir until starting to toast.
  • Add sugar and stir until sugar starts to caramelizes coating all pecans.
  • When the cake and the glaze have cooled down, pour glaze over cake and sprinkle with toasted caramelized pecans.


  • Cut the butter into squares to ensure even heating.
  • Use a light-colored pan to brown the butter especially if you are a newbie.
  • You can use pumpkin spice or any spices you like, just do not be tempted to use too much so you will not overwhelm the pumpkin flavor.
  • This cake can be kept in the fridge for 3-4 days and can be frozen for up to a month.
Inspired from Sweet Potato Cake


Calories: 536kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 423mg | Potassium: 201mg | Fiber: 2g | Sugar: 49g | Vitamin A: 6315IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg