Pumpkin Spice Cake with Brown Butter Frosting

Some ingredients are available all year long, but only truly acceptable at certain times.  Canned pumpkin puree is one of those ingredients.  You can buy it in July, but a pumpkin dessert just doesn’t seem like something I’d bring to a 4th of July picnic.  Since it is now November I am going to take advantage of my freedom to use this glorious non-perishable good and make something delicious.


The cake recipe is courtesy of Martha, and the brown butter frosting is a variation on a cookie frosting I used on a pumpkin cookie last year.

I love brown butter.  It is nutty, warm, comforting and so much tastier than regular butter frosting.  The little specks of burnt butter in the frosting make me happy.  I said it.  Butter makes me happy.