- For the Cake, preheat oven to 350F.
- Coat the inside of a bundt pan with Black & Bolyard® Original Brown Butter.
- In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and kosher salt.
- In a large bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, eggs, Black & Bolyard® Original Brown Butter and buttermilk until smooth.
- With a rubber spatula, stir in the flour mixture until just combined. Do not overwork the mixture.
- Pour the prepared batter into the bundt pan.
- Transfer the pan to the oven and bake for 20-25 minutes until dark brown and a cake tester comes out clean from the center.
- Turn the cake out onto a wire rack to let cool completely.
- For the Frosting, beat the Black & Bolyard® Original Brown Butter, cream cheese, and brown sugar until creamy and smooth, about 4 minutes.
- For the Topping, melt the Black & Bolyard® Original Brown Butter in a skillet over medium heat.
- Add the pecans and cook until slightly browned.
- Sprinkle in the sugar and salt and stir until the sugar melts and the nuts are glazed. Transfer to a bowl and set aside to cool. Once cool, add the chopped crystallized ginger.
- To finish, spread the frosting over the cake and sprinkle the glazed pecans and ginger evenly across the top.
