Ingredients

The following ingredients have 9 Servings
  • 3/4 cup butterscotch chips
  • 1/2 cup salted butter (1 stick)
  • 1 cup sugar
  • 6 tablespoons plain pumpkin puree
  • 1 & 3/4 cups flour (spooned and leveled)
  • 1 teaspoon cinnamon
  • 1 & 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup salted butter (1 stick)
  • 1 & 3/4 cups powdered sugar
  • 1 teaspoon vanilla bean paste (or regular vanilla)
  • 5 teaspoons milk
  • dash salt (if you want)

Instruction

  • Preheat your oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper, or grease well. Set aside.
  • In a large microwaveable mixing bowl, add butterscotch chips and butter. Melt in the microwave in 30 second increments until the mixture is smooth. (It may take a bit of stirring; see photos below. I used a whisk toward the end.)
  • Use a wooden spoon to stir in the sugar and pumpkin puree.
  • Add the flour to the bowl, but don't mix it in yet. Add the cinnamon, pumpkin pie spice, and salt, and stir that into the flour with a dry spoon. Then stir the flour into the rest of the mixture. Don't overmix, just stir until it's combined.
  • Spread the batter into the prepared pan. Bake in the preheated oven for 27-29 minutes, or until a toothpick comes out clean. Let the cake cool completely.
  • Meanwhile, make the frosting. In a mixing bowl, beat the butter for about 1 minute until it is fluffy. (If you haven't softened it, make it 2-3 minutes.)
  • Add 1 cup of the powdered sugar and combine. Add the vanilla and 3 teaspoons of milk.
  • Beat in the remaining powdered sugar. Add a little more milk if it is stiff. Add a dash of salt if it is too sweet for you.
  • Beat well, scraping down the sides, before spreading it on the top of the cooled cake.
  • Sprinkle with additional pumpkin pie spice, if desired.