Step 1

In a light colored saucepan over low heat , add butter .Butter will melt, then foam , then the foam will start to go away. keep stirring frequently.

Step 2

Brown flecks will start to form at the bottom. Once they're golden brown , and the butter smells nutty, remove pan from the heat.

Step 3

Pour immediately into a heatproof bowl or a measuring cup.

Step 4

Set the bowl in an ice water bath until the butter begins to set around the edge, about 15 minutes.

Step 5

Preheat oven to 350F.

Step 6

In a large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.

Step 7

Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing mixer and beat until creamy.

Step 8

Add both sugars and beat with the butter until creamy. Add eggs one at a time mixing in between.

Step 9

Gradually add flour mixture and mix well.

Step 10

In another medium bowl, combine together the pumpkin puree and buttermilk.

Step 11

Stir in the pumpkin mixture until well combined.

Step 12

Pour the batter in a 13x9 baking pan lined with parchment paper.

Step 13

Bake for 30-35 minutes. When done take it out leave it in the pan for 10 minutes, then transfer the cake to a cooling rack to cool completely.

Step 14

In a small light colored saucepan, melt butter over low heat as before and wait for it to turn golden brown.

Step 15

Remove pan from heat add sugar and heavy cream, stirring with a whisk.

Step 16

Return the pan to the stove top and stir for another 3-4minute or so until the sugar is dissolved completely and the mixture thickens a bit.

Step 17

Let the sauce cool down for about 20 minutes.

Step 18

In a skillet over medium heat, melt butter then add pecans, stir until starting to toast.

Step 19

Add sugar and stir until sugar starts to caramelizes coating all pecans.

Step 20

When the cake and the glaze have cooled down, pour glaze over cake and sprinkle with toasted caramelized pecans.