Although Halloween has passed that doesn't mean pumpkin has gone out of style. Pumpkins and squash are still in season and if you can get your hands on a sugar pumpkin I highly recommend you make your own puree. It's fun and very easy, however it just might be the messiest thing you've ever made :)

This cake is one of our fall staples. A simple bundt cake with a killer brown butter frosting, what's not to like? 

If you dont feel like making your own puree there are some great organic options at the grocery as well. Also, when you make the icing it wont look like a lot but it will cover the cake nicely. And if you don't feel like using a bundt pan you can use a regular 9 inch round cake pan.  

Pumpkin Cake with Brown Butter Icing

• 8 TBSP (1 stick) of unsalted butter at room temperature
• 1 2/3 cups all purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup homemade Pumpkin Puree, or canned
• 1/2 cup warm milk

      Brown Butter Icing

• 4 TBSP unsalted butter
• 1 cup sifted confectioner's sugar
• 1 tsp pure vanilla extract
• 1 to 2 TBSP milk

Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess. (I used a bundt pan)

In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.

Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 45-55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

To make the icing: In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. 

Unmold cake. Using an offset spatula, spread icing over top of cake (I just drizzled it over the top), and ENJOY!!