Pumpkin Cakewith Brown Butter Cream Cheese Frosting

Preheat the oven to 350°F (350°F) and grease two light‑metal cake pans.

In a large bowl, cream the salted butter with brown sugar, white sugar, vegetable oil, and maple syrup until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Mix in the canned pumpkin puree, buttermilk, salt, baking powder, baking soda, and all the spices (cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, black pepper) until just combined; avoid over‑mixing.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

While the cakes cool, whisk softened brown butter with softened cream cheese until smooth.

Add maple syrup, vanilla extract, a pinch of salt, and powdered sugar, beating until the frosting is light, fluffy, and spreadable.

Once the cakes are completely cooled, spread a generous layer of frosting on the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Decorate as desired and serve.