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.