As the crisp autumn air settles in and the leaves don their golden hues, my kitchen becomes a sanctuary of warmth and spice. Fall has always been a season that invites comfort and nostalgia, and what better way to celebrate it than with a slice of cake that embodies the essence of the season?
Pumpkin, often the star of autumn desserts, is a beloved flavor. However, in this cake, I’ve chosen to let it play a supporting role. By using just three-quarters of a can of pumpkin puree, the cake achieves a moist texture without being overwhelmed by the squashy notes. This restraint allows the spices—cinnamon, nutmeg, and a hint of clove—to shine through, creating a harmonious blend that feels both familiar and refined.
The true magic, however, lies in the brown butter. By gently browning the butter, I unlock its nutty, caramelized undertones, adding a depth of flavor that elevates the cake from simple to extraordinary. This technique not only enhances the taste but also imparts a delightful richness that complements the spices beautifully.
Topping it all off is a maple glaze—a nod to the season’s sweetness. Made with pure maple syrup, a touch of maple extract, and a pinch of salt, this glaze adds a glossy finish and a burst of flavor that ties everything together.
This Brown Butter Pumpkin Bundt Cake isn’t just a dessert; it’s a celebration of fall’s finest offerings. Whether you’re enjoying it with a cup of tea on a quiet afternoon or serving it at a festive gathering, it promises to bring warmth and joy to any occasion.
If you would like to see the Reel I made for this recipe, visit me on Instagram @pastry_tales
Why This Version Works:
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Brown butter adds a nutty, caramel-like depth and a better texture than oil.
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Reduced sugar (1¼ cups) balances sweetness so you taste pumpkin + spice, not just sugar.
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¾ can pumpkin keeps the batter moist but prevents that “soggy” feel.
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Maple glaze (maple syrup, extract, powdered sugar, milk, pinch of salt) enhances fall flavors and gives a shiny, drippy finish.
Ready to bake? Find the full recipe with ingredients and directions in the card below, complete with a print option.
Ingredients
For the Cake:
- 1 cup brown butter (cooled)
- 1¼ cups granulated sugar or if you want less, you can use 1 cup.
- 3 large eggs, at room temperature
- ¾ can (approximately 12 oz) pumpkin puree
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon maple extract
- 1 tablespoon milk
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Pinch of salt
Instructions
1. Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to ensure easy release.
When you make a Bundt, you want to make sure that it releases from the pan fast and easy without leaving any chunks of cake sticked to the pan. This is why you ALWAYS have to butter and flour your pan sides and bottom. Use a kitchen brush and using softened butter, grease every corner of the pan, do not miss any spot. Finally, dust your pan with some flour but get rid of any excess. Set aside.
2.Brown the Butter
In a saucepan over medium heat, melt the butter until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
3. Mix Wet Ingredients
In a large bowl, whisk together the eggs and granulated sugar until well combined. Add the cooled brown butter, pumpkin puree, and vanilla extract, mixing until smooth
4. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
5.Combine Wet and Dry Mix
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
6. Bake the Cake
Pour the batter into the prepared bundt pan. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake
Allow the cake to cool in the pan for about 20 minutes. Then, invert onto a wire rack to cool completely.
8. Prepare the Maple Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, maple extract, milk, and a pinch of salt until smooth and pourable.
9. Glaze the Cake
Once the cake has cooled, drizzle the maple glaze over the top, allowing it to drip. down the sides.
Tips for Success - Brown Butter Tip: Allow the brown butter to cool slightly before adding it to the batter to prevent curdling the eggs. I prefer it to use it when it is almost all cooled down.
- Pan Choice: Using a classic bundt pan ensures even baking and a beautiful presentation.
- Storage: Store the glazed cake in an airtight container at room temperature for up to 3 days.
