Brown Butter Pumpkin Layer Cake

Position a rack in the center of the oven and heat the oven to 350F. Brush a 9 x 13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and puree for the cake. You can make the puree up to 2 days ahead. Refrigerate or freeze any remaining puree for another use.
Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter the parchment and flour the pans. rnrnMelt 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. rnIn a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1 1/2 cups of the pumpkin puree 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 between the prepared pans. 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 parchment, and cool completely.
Frost with Brown Butter Cream Cheese Frosting...on another post.