Brown Butter Chocolate Chip Pumpkin Cake: Your New Fall Obsession

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper, allowing some overhang on the sides.
2. 2

   Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then turns golden brown and nutty-smelling with amber specks at the bottom. This usually takes 5-7 minutes. Immediately pour the browned butter into a large mixing bowl to cool slightly.
3. 3

   In a separate medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
4. 4

   To the slightly cooled brown butter, add the pumpkin puree, eggs, and vanilla extract. Whisk vigorously until the wet ingredients are smooth and fully incorporated.
5. 5

   Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, fold gently until just combined. Be careful not to overmix; a few streaks of flour are okay. Fold in the mini chocolate chips until evenly distributed.
6. 6

   Pour the batter into the prepared baking pan and spread evenly. You can sprinkle a few extra mini chocolate chips on top if desired.
7. 7

   Bake for 25-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with moist crumbs attached. The top should be golden brown and spring back when lightly touched.
8. 8

   Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. For best results, let it cool completely before frosting, if using.