Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 1 cup (245g) pumpkin purée
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (100g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (115g) unsalted butter
  • 8 oz (225g) cream cheese
  • 3/4 cup (90g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place the butter in a stainless steel skillet over medium heat. Melt and continue cooking, whisking constantly until the butter foams and crackles, and mahogany-colored bits form at the bottom. Remove from heat immediately and let cool for 10 minutes.
  2. In a large bowl, whisk together the browned butter, pumpkin purée, maple syrup, sugar, eggs, and vanilla until velvety.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined, ensuring the batter is not overmixed.
  5. Pour the batter into a greased 9x9 inch square baking pan and bake at 350°F for 30 minutes.
  6. For the frosting, brown the butter and allow it to solidify. Beat with softened cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth. Frost the cooled cake.