Things have been quite around here for awhile, but what better way to come back than with two of my favorite things: pumpkin and cake! I made this beautiful cake for a friend’s baby shower a few weeks ago and it was so delicious, and quintessentially fall, that I had to share it. Not to mention, I’m loving the semi-naked cake look. It’s elegant and rustic all at the same time!

First, let’s talk cake. A lot of pumpkin recipes can be dense because pumpkin provides extra moisture, but that’s not ideal for a three layer cake. Instead, this cake is fluffy and moist. It’s also loaded with all of the warm, fall spices that we’ve come to know and love as “pumpkin spice”. It may seem like a lot of spices, but I promise they just blend together with the pumpkin and give it that perfect pumpkin flavor.

Pumpkin cake would not be complete without cream cheese frosting, but this frosting brings the cake to a whole new level. I’ve made a lot of delicious frostings, but this one might actually be my favorite. I’m talking about browned butter cream cheese frosting. Yum! Browning the butter gives the frosting a nutty, caramel flavor which pairs amazingly well with the tangy cream cheese. Add in the fluffy, pumpkin spice cake and it’s a match made in heaven!

I know baking a cake isn’t everyone’s idea of a fun afternoon, but this cake is so easy and freezes really well. These turned out great as cupcakes too, if that’s more your thing, or you could even call them “muffins” without the frosting 😉 (check the notes section for adaptations). This cake would be a great addition to a Thanksgiving menu, especially for people who don’t like pie (and you can make it ahead!). It was perfect for a fall-themed baby shower and would even be great on a rainy, fall weekend (I’m looking at you, Pacific Northwest). However and whenever you make this cake, I really hope you do!