2 cups all-purpose flour (250g)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 tablespoon pumpkin pie spice

1 cup light brown sugar, packed (200g)

½ cup granulated sugar (100g)

15 ounces pumpkin puree (1 can)

1 cup vegetable oil (240ml)

1 teaspoon vanilla extract

4 large eggs, room temperature

1 ½ cups unsalted butter, room temperature (340g)

4 to 5 cups powdered sugar (520-650g)

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

¼ teaspoon fine sea salt

2 to 4 tablespoons heavy whipping cream (optional)

Cinnamon sticks (optional)

Tootsie rolls (optional)

Green M&Ms (optional)

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Prepare the brown butter: Melt butter in a light-colored skillet over medium heat, stirring occasionally. Once it foams and subsides, continue stirring until golden brown with a nutty aroma. Remove from heat and let cool to room temperature.
Preheat the oven to 350°F (175°C). Spray the mini bundt pan with nonstick spray.
In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, mix brown sugar, granulated sugar, pumpkin puree, and vegetable oil until smooth. Add vanilla and eggs, mixing until well combined.
Gradually add dry ingredients to the pumpkin mixture and stir until just combined.
Fill bundt molds about ¼ inch from the top. Bake 15–20 minutes or until golden brown and a toothpick comes out clean. Cool 10 minutes in pan, then remove and let cool completely.
Make the frosting: Beat cooled brown butter until light and fluffy. Gradually add powdered sugar, vanilla, cinnamon, and salt. Add heavy cream as needed for consistency.
Assembly: Place one bundt cake upside down, pipe frosting on top, then place another bundt cake right-side up on top to form a pumpkin shape. Decorate with a cinnamon stick and green candies if desired.

If you don’t have pumpkin pie spice, substitute with cinnamon, nutmeg, and ginger.

Add a drizzle of maple syrup to the frosting for extra flavor.

Use gluten-free flour blend for a gluten-free option.

Store at room temperature for 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Frosting can be made ahead, refrigerated, and re-whipped before use.