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salted caramel pumpkin crunch cake

Brown Butter Salted Caramel Pumpkin Crunch Cake – The Ultimate Fall Layer Cake

This Brown Butter Salted Caramel Pumpkin Crunch Cake is the ultimate fall dessert. With layers of moist pumpkin cake, tangy cream cheese frosting, salted caramel, and a crunchy spiced crumble topping, it’s a show-stopping treat perfect for birthdays, holidays, or your fall table.
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Recipe Type: Dessert
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices

Ingredients

  • 1 cup unsalted butter browned
  • 1 ¾ cups light brown sugar
  • 4 large eggs
  • ⅓ cup sour cream
  • 15 oz pumpkin puree
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ¼ tsp pumpkin pie spice
  • 1 ½ tsp cinnamon
  • ½ tsp salt
  • ¼ cup unsalted melted butter
  • ¾ cup all-purpose flour
  • ⅓ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup granulated sugar
  • 8 tbsp unsalted butter, cubed & room temp 1 stick
  • 1 cup heavy cream
  • 1 tsp salt
  • 12 oz cream cheese, room temp
  • ¾ cup unsalted butter, room temp
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ cup whole milk
  • 1 tsp vanilla extract

Instructions

1. Brown the Butter

  • Add 1 cup unsalted butter to a medium saucepan.
  • Melt over medium heat, swirling occasionally. The butter will foam, then begin to turn golden.
  • Once it smells nutty and small brown bits form at the bottom, remove from heat immediately. (Takes ~6–8 minutes.)
  • Let cool 5 minutes before using.

2. Make the Pumpkin Cake

  • Preheat oven to 350°F (175°C). Grease or line a 9×13 pan.
  • In a stand mixer, beat browned butter and brown sugar for 2–3 minutes until fluffy.
  • Add eggs and vanilla, mix 1 minute.
  • Mix in sour cream and pumpkin puree until combined.
  • In a separate bowl, whisk flour, baking powder, pumpkin spice, cinnamon, and salt.
  • Gently fold dry ingredients into wet, mixing no more than 30 seconds. (Do not overmix!)
  • Pour batter into prepared pan. Bake 25–30 minutes, until a toothpick comes out clean.

3. Make the Crunch Topping

  • In a bowl, combine melted butter, flour, brown sugar, vanilla, and pumpkin pie spice until crumbly.
  • Spread on a sheet pan and bake for 10 minutes at 350°F. Let cool and crumble into chunks.

4. Homemade Salted Caramel

  • Heat sugar in a saucepan over medium heat, stirring constantly, until melted and amber (~6 minutes).
  • Remove from heat, whisk in butter until combined.
  • Slowly stream in heavy cream (be careful—it bubbles!).
  • Stir in salt. Cool before using.

5. Make the Frosting

  • Beat cream cheese and butter until fluffy.
  • Mix in vanilla and cinnamon.
  • Slowly add powdered sugar until smooth and spreadable.

6. Assemble the Cake

  • Once cake is cooled, cut into two 6-inch circles and two half circles.
  • Line a 6-inch cake pan with plastic wrap for height support. Place full circle on the bottom, filling gaps with half circles.
  • Brush lightly with milk wash.
  • Add ⅓ frosting, a drizzle of caramel, and some crunch topping.
  • Repeat layering 3 times.
  • Chill at least 1 hour before slicing.