In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, place into a heat proof glass and then into the fridge to cool off for 30 minutes.

Preheat oven to 350°F. Prepare two 8” springform cake pans with cooking spray and parchment. Add flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, and allspice to a medium bowl. Whisk until well-combined. Set aside.

In a separate large mixing bowl, add the cooled brown butter, eggs, pumpkin puree, and vanilla. Whisk until well-combined and smooth.

Add the dry ingredients to the large bowl with the wet ingredients, then whisk until a smooth batter comes together.

Divide the batter evenly between the two prepared pans, then place into the oven to bake for about 30 minutes, or until an inserted toothpick comes out clean. Allow cakes to cool completely.

Add butter to stand mixer fitted with the whip attachment. Whip the butter on high for 5 minutes. When done, the butter should look fluffy and white.

Add the dulce de leche, in 4 additions, allowing the dulce de leche to completely incorporate before adding the next addition. When ready, the buttercream should look nice and fluffy.

Level off each of the cake layers to remove any doming from the cakes.

Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread an even layer of buttercream, about 1″ to 1 ½” thick, across the top of the layer.

Add the second layer on top, then repeat step 2. Decorate the top with anything you’d like!