In the bowl of an electric mixer with the paddle attachment on medium speed or large bowl with a handheld electric mixer beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy.

Mix the Brown Butter and Sugars

Mix in eggs, one at a time then the vanilla extract.

Mix Eggs and Vanilla

Add pumpkin puree and mix until fully combined, if the mixture looks a bit curdled at this point don't worry. Make

Add in Pumpkin

Step 3

In a separate bowl mix together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.

Mix Dry Ingredients 

Step 4

Using a spatula gently mix dry ingredients into the wet mixture, until just combined. Over mixing will over develop the gluten causing a tough cake.

Fold in Dry Ingredients 

Step 5

Pour into the prepared cake pans and bake for 34-38 minutes


Step 6

In the bowl of an electric mixer fitted with the paddle attachment beat the browned butter and cream cheese for 2 minutes.

Mix the Cream Cheese and Brown Butter

Step 7

Add powdered sugar, vanilla extract, and heavy cream- beat on low until powdered sugar is incorporated then scrape the sides of the bowl down.

Add Powdered Sugar

Step 8

Place one cake layer on a serving plate. Spread dulce de leche on top of the first layer. Place the second cake layer on top, I like to place the bottom side up so you have a really straight top cake.

Add Dulce De Lece

Step 9

Step 10

Spread frosting on top and sides to fully cover the cake. I use a straight spatula for the sides and an angled spatula for the top. Then use the angled spatula to create swoop motions in the frosting

Frost the Cake