Pumpkin Cake:

6 oz. (3/4 cup) unsalted butter; more for the pans

9 oz. (2 cups) unbleached all-purpose flour; more for the pans

1 ½ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

¾ tsp. table salt

¼ tsp. ground cloves

1 ½ cups granulated sugar

2/3cup firmly packed light brown sugar

1 ½ cups pumpkin puree

2 large eggs

1/3 cup buttermilk

Cream Cheese Frosting:

16tablespoons unsalted butter, softened

4cups confectioners' sugar

16ounces cream cheese, cut into 8 pieces, softened

1 1/2teaspoons vanilla extract

Pinch salt

For the cake:

1. Position a rack in the center of the oven and heat the oven to 350°F.

2. Butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans.

3. Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

4. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.

5. In a large bowl, whisk pumpkin with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

6. Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

For the frosting:

1. With stand mixer fitted with whisk attachment, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

2. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.