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Butterscotch Pumpkin Cake

The Little Epicurean
  • minutes
  • Serves 6

INGREDIENTS

2 cups

all-purpose flour

1 tsp

baking powder

1 tsp

baking soda

1 tsp

pumpkin pie spice

1 1/2 tsp

ground cinnamon

3/4 cup

coconut oil, unrefined

1 cup

canned pumpkin puree

1 1/4 cups

granulated sugar

1 tsp

fine sea salt

3

large eggs

1/3 cup

whole milk

1/4 cup

unsalted butter

1/4 cup

light corn syrup

2/3 cup

dark brown sugar, packed

1/4 tsp

fine sea salt

1/4 cup

heavy cream

1 tbsp

cornstarch

1 tsp

vanilla extract

8 oz

cream cheese, room temperature

4 oz

unsalted butter, softened

2 cups

confectioners' sugar

3 tbsp

butterscotch sauce

1/4 tsp

fine sea salt