These Cakes Will Give 'Em Pumpkin to Talk About

Leave it to pastry pro Zac Young to turn brown butter, pumpkin and toffee into the ultimate Thanksgiving dessert

- 

Young has a lot to be thankful for this year. He just got engaged to his partner, Michael Schade!

Zac Young, who created the all-in-one Thanksgiving dessert sensation the PieCaken 10 years ago, shares a decadent toffee-studded dessert with Us. “Pumpkins are icons of the season and I love the nuttiness the brown butter brings to these subtly spiced cakes,” he says. “They also don’t have to be traffic cone-orange. Play with shades of pastels. I prefer to use natural food colors for a more muted palette. No mini Bundt pans? Make them in a muffin tin or as a big loaf.”

Brown Butter- Pumpkin Cake With Toffee Bits

12 TO 16 MINI BUNDT CAKES

INGREDIENTS

For the cakes

1 stick unsalted butter

2 large eggs

1 cup dark brown sugar (lightly packed)

1 cup pure pumpkin puree (such as Libby's)