Oil your cake pan (23 cm springform pan or similar). Cut a parchment paper circle to line the bottom of the pan. Reattach the sides, then generously oil the parchment and sides. Sprinkle with a bit of flour and tap to coat the pan evenly. Set aside.

In a small saucepan, melt 175g of butter over medium-high heat, whisking continuously until it turns a medium brown color. Set aside to cool.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk to mix. Set aside.

In a larger bowl, combine pumpkin purée, yogurt, sugar, and brown sugar. Stir well. Pour in the browned butter, ensuring you scrape all the brown bits from the pan, and whisk to incorporate. Crack two eggs into the mixture and whisk again.

Add the dry ingredients to the wet mixture and stir thoroughly, making sure to eliminate any lumps or streaks of flour.

Pour the batter into the prepared cake pan, smoothing the top. Bake in a 160°C oven for approximately 30 minutes.

While the cake is cooling make the glaze.

Boil water and brown sugar together.

Once cool, whisk in the powdered sugar.

Pour the glaze over the cooled cake.

Decorate with pumpkin seeds.

Enjoy your pumpkin cake!