INGREDIENTS
1/4 tsp
Ginger
1/2 cup
Pumpkin puree
4
Eggs
1/3 cup
Maple caramel sauce
1 3/4 cups
All-purpose flour
1 tsp
Baking powder
1/2 cup
Brown sugar, light packed
2 tsp
Cinnamon
1/8 tsp
Cloves
1/2 cup
Granulated sugar
1/2 tsp
Kosher salt
1 pinch
Kosher salt
1/8 tsp
Mace
1/2 tsp
Nutmeg
1 1/2 cups
Powdered sugar
1/4 tsp
Saigon cinnamon
1 tsp
Vanilla
1/4 cup
Pecans, toasted
3/4 cup
Butter, unsalted
2/3 cup
Buttermilk
4 oz
Cream cheese