• *Optional: To save time later, you can complete step 1 of the frosting now and set it in the fridge to chill while proceeding with the cake batter.

Cake Batter

• Preheat the oven to 350° degrees F. Spray a metal 9x13 baking pan with baking spray (this is not the same as regular non-stick spray; it should have flour as one of the ingredients and is typically includes "baking" in the label).
• In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  2 cups all-purpose flour, 2 teaspoon baking soda, 1 ¼ teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon kosher salt
• In a large mixing bowl, whisk together the pumpkin puree, brown sugar, yogurt and oil until it is very smooth.
  1 (15 oz) can pumpkin puree , 1 ¾ cups brown sugar, ½ cup plain Greek yogurt, ½ cup canola or avocado oil
• Add each egg one at a time, whisking in between each addition until well combined. Then add the vanilla and stir to combine.
  4 eggs, 2 teaspoon vanilla extract
• Pour the dry ingredients into the wet ingredients, then stir gently until combined and no white streaks or large lumps remain. (You can use the whisk for this, but be gentle because you don't want to whip air into the batter or overmix it)
• Pour the finished batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake. Set the cake on a wire rack and cool completely at room temperature. Meanwhile, make the frosting below.

Brown Butter Cream Cheese Frosting

• In a large skillet or medium pot, melt the butter over medium heat. Continue cooking the butter for 5-8 minutes, stirring often, until the butter is a medium golden brown color. It will sizzle and foam as it cooks. For a full tutorial, see our post How to Brown Butter.

  Pour the browned butter into the bowl of your stand mixer or large bowl, then place the bowl in the refrigerator until solid. This will take at least 20-30 minutes, but may take longer depending on your fridge.
  ½ cup butter
• Once solid, use a butter knife or plastic utensil to loosen the butter from the sides of the bowl. When I do this, the whole “disc” of butter pops off the bowl.

  Place the bowl on the stand mixer (or use a hand mixer) with a paddle or whisk attachment. Beat the solid butter on high speed until it is creamy and smooth, pausing to scrape the bowl often. Don’t worry - eventually it will whip up nicely!
• Add the cream cheese and beat on high speed until fluffy and smooth.
  12 oz cream cheese
• Add the vanilla and 4 cups of the powdered sugar. Beat on low speed for 30-60 seconds to allow it to combine without making a mess, then switch to high speed and beat for 2 minutes. If the frosting isn’t quite thick enough, add an additional ½ - 1 cup of powdered sugar until the desired consistency is reached.
  1 teaspoon vanilla, 4-5 cups powdered sugar
• Use a large offset spatula to spread the frosting on the cake. Sprinkle lightly with cinnamon if desired, then serve.