Pumpkin Cake:

1 1/4 cups (157 g) all-purpose flour, spooned and leveled

3/4 cup plus 2 tablespoons (175 g) granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup vegetable oil (or canola)

7.5 ounces pure pumpkin puree (half of a 15-ounce can)

2 large eggs, room temperature, lightly beaten

1 1/2 teaspoons vanilla extract

Brown Butter Cream Cheese Frosting:

1/2 cup (113 g) unsalted butter

4 ounces full-fat cream cheese, softened

1 teaspoon vanilla extract

Pinch of salt

3 cups (360 g) powdered sugar, sifted

1–2 tablespoons whole milk or heavy cream

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Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, combine oil, pumpkin puree, eggs, and vanilla until smooth.
Pour wet ingredients into the dry mixture and whisk gently until just combined — do not overmix.
Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Meanwhile, prepare the frosting: In a small saucepan, melt the butter over medium heat. Cook until golden brown and fragrant, about 5–7 minutes. Remove from heat and let cool slightly.
In a medium bowl, beat together the browned butter, softened cream cheese, vanilla, and salt until smooth.
Gradually add powdered sugar, mixing until creamy. Add milk or cream, one tablespoon at a time, to reach desired consistency.
Once the cake has cooled, spread frosting evenly over the top. Optionally, sprinkle with cinnamon or chopped pecans before serving.

Ensure the butter is browned but not burnt — it should smell nutty and have amber specks.

Don’t overmix the batter to keep the cake tender.

Let the cake cool completely before adding frosting.

Store frosted cake in the refrigerator for up to 5 days.

For cupcakes, bake 18–20 minutes at the same temperature.