I love making this pumpkin cake when I want something cozy, elegant, and easy without spending hours in the kitchen. The brown butter adds a deep, nutty flavor, the pumpkin keeps the crumb soft and moist, and the whipped cream cheese and maple caramel bring everything together in the most comforting way. I always feel like this cake fits perfectly on a fall table, but I honestly make it whenever I crave warm spices and rich flavors.
Why You’ll Love This Recipe
I like this recipe because it is simple yet feels special. I only need a whisk to bring the batter together, which makes cleanup easy. I love how the brown butter enhances the pumpkin flavor, and the whipped cream cheese adds just the right tang. The maple caramel is one of my favorite parts since it comes together quickly with only a few ingredients and tastes incredibly rich.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Pumpkin cake
100 g butter
180 g all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 ½ teaspoon pumpkin spice
225 g dark brown sugar
280 g pumpkin purée
2 large eggs
1 teaspoon vanilla extract
Maple caramel
115 g maple syrup
55 g butter
¼ teaspoon vanilla bean paste
Small pinch of salt
Whipped cream cheese
200 g full-fat cream cheese
75 g confectioners sugar
¼ teaspoon vanilla bean paste
250 ml heavy cream
Directions
I start by preheating the oven to 170°C / 340°F and preparing a 23 cm / 9-inch springform pan with parchment paper on the bottom.
I brown the butter in a frying pan over medium heat until it smells nutty and turns golden. I pour it into a mixing bowl and let it cool slightly. In another bowl, I sift together the flour, baking powder, baking soda, pumpkin spice, and salt.
I whisk the dark brown sugar into the browned butter, then add the pumpkin purée, eggs, and vanilla extract. I mix everything until smooth before gently stirring in the dry ingredients. I make sure no dry flour remains, then pour the batter into the prepared pan and spread it evenly.
I bake the cake for about 25 to 28 minutes, until a cake tester comes out clean. I let the cake cool completely on a wire rack.
While the cake cools, I make the maple caramel by melting the butter and maple syrup together in a small saucepan. I let it boil for two minutes while stirring, then take it off the heat and stir in the vanilla and salt. I transfer it to a bowl and chill it until cooled.
When I am ready to serve, I whip the cream cheese, confectioners sugar, and vanilla until smooth. I slowly add the heavy cream and whip until medium-stiff peaks form. I spread the whipped cream cheese over the cooled cake and drizzle the maple caramel on top.
Servings And Timing
I usually get about 12 slices from this cake.
Prep time: about 25 minutes
Bake time: about 28 minutes
Total time: about 55 minutes
Variations
I sometimes add chopped pecans or walnuts to the batter for extra texture. When I want a stronger spice flavor, I add a pinch of cinnamon or nutmeg. I also enjoy swapping the maple caramel for a simple dusting of powdered sugar when I want something lighter.
Storage/Reheating
I store the cake covered in the refrigerator for up to three days. Before serving, I like to let it sit at room temperature for about 10 minutes so the texture softens and the flavors shine. I do not usually reheat this cake, as it tastes best slightly cool or at room temperature.
FAQs
Can I Make This Cake Ahead Of Time?
I often make the cake and caramel a day in advance and store them separately. I assemble everything just before serving for the best texture.
Can I Use Fresh Pumpkin Purée?
I can use fresh pumpkin purée as long as it is thick and not watery. I usually prefer canned pumpkin because it is more consistent.
How Do I Know When The Cake Is Done?
I insert a toothpick into the center of the cake, and if it comes out clean, I know it is ready.
Can I Freeze This Cake?
I freeze the unfrosted cake wrapped tightly for up to one month. I thaw it in the refrigerator and add the toppings before serving.
What Pan Works Best For This Recipe?
I prefer using a light-colored aluminum springform pan because it bakes the cake evenly and keeps it soft.
Conclusion
I keep coming back to this pumpkin cake because it is comforting, flavorful, and easy to prepare. The combination of brown butter, pumpkin, whipped cream cheese, and maple caramel always feels special to me, and I love serving it for gatherings or quiet weekends at home.
