1-Begin: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch cake pan and line it with parchment paper to make sure the cake slides out easily later. In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt until everything mixes well.

2-Next: In a stand mixer, combine the eggs, oil, pumpkin puree, and vanilla extract. Beat them until smooth and creamy this is where the magic starts. Then, add the dry ingredients to the wet ones and mix just until combined, so the cake stays tender and not tough.

3-Pour: Pour the batter into your prepared pan and smooth it out with a spatula. Pop it in the oven and bake for 25 to 30 minutes. Check if it’s done by sticking a skewer in the center it should come out clean. Let the cake cool in the pan for 10 minutes before flipping it onto a cooling rack.

4-For the frosting: melt 1/2 cup of the butter in a saucepan over medium heat until it’s browned and smells amazing, then cool it in the freezer for 10 to 15 minutes. In your stand mixer, beat this browned butter with the remaining 1 cup butter, powdered sugar, vanilla extract, sea salt, and heavy cream until it’s light and fluffy.

5-Spread: Spread that frosting over the cooled cake and use a spatula to make pretty swoops. If you like, add some sprinkles on top for extra fun. This step turns your cake into something truly special and ready to serve.