INGREDIENTS
1 stick
unsalted butter, room temperature (I only had 3/4 of a stick so I used that and added 2 Tbsp of olive oil. It worked fine.)
1 cup
brown sugar, packed
1 tbsp
molasses
1 tbsp
honey
2
large eggs
1 tsp
vanilla extract
1 cup
pumpkin purée
2 cups
Red Mill's gluten-free flour
1/4 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 1/2 tsp
pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)
1/2 cup
buttermilk*
1/2 cup
chopped pecans
1 cup
raisins
8 oz
cream cheese, room temperature
1/4 cup
unsalted butter, room temperature
1/4 cup
maple syrup
1 cup
confectioner's powdered sugar, sifted