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Perfect Brown Butter Pumpkin Dump Cake with Easy Pecan Crumble

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A simple, no-mixer pumpkin dump cake with nutty brown butter and a crunchy pecan crumble topping. It’s the perfect fall dessert that tastes even better the next day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Set it aside.
  2. Brown the butter. Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally with a whisk or spatula. After about 5-7 minutes, the butter will start to foam, then the foam will subside, and you’ll see little brown specks forming at the bottom of the pan. The butter will smell nutty and toasty—that’s your cue. Immediately remove it from the heat and pour it into a heat-safe bowl to stop the cooking process.
  3. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Slowly pour in the browned butter (make sure to scrape all those brown bits from the bottom of the bowl) and whisk until fully combined.
  4. Add the dry ingredients. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Don’t overmix—a few lumps are totally fine.
  5. Pour the batter into the prepared baking dish. Spread it evenly with a spatula.
  6. Make the pecan crumble. In a small bowl, combine the flour, brown sugar, chopped pecans, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  7. Sprinkle the crumble evenly over the batter. Don’t press it down; just let it sit on top.
  8. Bake for 40-45 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 30 minutes), tent it loosely with aluminum foil.
  9. Let it cool for at least 15 minutes before serving. Serve warm or at room temperature.

Notes

Watch the brown butter carefully—it can go from perfect to burnt in about 30 seconds. Use room temperature eggs to prevent the brown butter from seizing. Don’t overmix the batter. Toast the pecans first for extra flavor. Let the cake cool for at least 15 minutes before cutting to avoid a gooey mess. The cake tastes even better the next day.

Nutrition

Keywords: pumpkin dump cake, brown butter, pecan crumble, fall dessert, easy pumpkin dessert, Thanksgiving dessert

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