Pumpkin Spice Gooey Butter Cake | Rosemary Farm

Ingredients

• 3/4 cup (165 grams) firmly packed dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (113 grams) plus 6 tbsp. (84 grams) unsalted butter, melted and divided
• 5 (250 grams) large Rosemary Farm eggs
• 1 1/2 cups (188 grams) all-purpose flour
• 2 tsp. (10 grams) baking powder
• 1/2 tsp. (1.5 grams) kosher salt
• 8 oz. (225 grams) cream cheese, softened
• 1 (15oz) can (425 grams) pumpkin puree
• 1 tbsp. (13 grams) vanilla extract
• 3 3/4 cups (450 grams) confectioners’ sugar, sifted
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1/8 tsp. ground cloves
• 1 confectioners’ sugar