Pumpkin Bourbon Cake with Brown Butter Icing

For the Cake:

• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup pumpkin puree
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tbsp bourbon
• 2 cups all purpose flour
• 1 + 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp all spice
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

For the Brown Butter Icing:

• 1/2 cup unsalted butter
• 2 tbsp bourbon
• 2 tbsp half and half cream
• 1/2 tsp ground cinnamon
• 3 cups powdered sugar

For the Cake:

1. Preheat oven to 350F. Grease the sides of a 10-inch round springform pan and line the bottom of the pan with parchment paper.
2. In the bowl of a stand mixer with paddle attachment or hand mixer, cream the butter and both sugars, approximately 2 minutes. Add the pumpkin and mix until well combined, approximately 1 minute. Add the eggs, vanilla, and bourbon and mix until well combined, one more minute.
3. Whisk all remaining cake ingredients (dry ingredients) in a large bowl. Pour the dry ingredients into the pumpkin mixture and mix until just combined.
4. Pour into the prepared pan and bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean and the edges start to turn golden brown. Let cool in the pan on a cooling rack for 10 to 20 minutes. Remove the sides of the springform pan and let cool completely before icing your cake.

For the Brown Butter Icing:

1. Melt your butter in a small saucepan over medium low heat, stirring often. Once melted, turn the heat up to medium-high, stirring constantly. Once the butter has turned brown and has a nutty scent, remove from heat immediately. Pour into a heat proof bowl and let cool completely.
2. In the bowl of a stand mixer with the whisk attachment or in a large bowl with hand mixer, mix the bourbon and half and half cream together. Then add the cooled brown butter and mix until well combined.
3. Now add the ground cinnamon and add one cup of the icing sugar and mix until well combined and smooth. Next, add another cup and mix until well combined and smooth. Repeat until all of the icing sugar has been mixed into the frosting and it is smooth. Spread over the cooled cake using an offset spatula. You can sprinkle with cinnamon or candied pecans. Slice and enjoy!