ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin pure with the granulated sugar, brown sugar, eggs, and buttermilk and vanilla until 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 evenly between the prepared pans. Bake the cakes until a tester inserted in the center comes out clean, about 26 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely. (Cakes can be made a day in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature) Make the topping Melt the butter in a skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet. (This can be made a day in advance. Once topping has cooled, store in sealed bag or mason jar) Make the frosting Melt the butter in a heavy-duty 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 the solids settle at the