# Components:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1 cup canned pumpkin puree
12 - 3/4 cup vegetable oil
13 - 4 large eggs
14 - 2 teaspoons vanilla extract
15 - 1 cup chopped pecans
→ Butterscotch Frosting
16 - 1/2 cup unsalted butter
17 - 1 cup light brown sugar, packed
18 - 1/4 cup whole milk
19 - 2 cups powdered sugar, sifted
20 - 1/2 teaspoon vanilla extract
21 - 1/2 cup chopped pecans, for garnish
# Method steps:
01 - Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
04 - Gradually fold dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing for optimal texture.
05 - Stir in chopped pecans until evenly distributed through the batter.
06 - Pour the batter into the prepared baking pan, spreading it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean. Cool completely in the pan on a wire rack.
07 - For the frosting, melt butter in a saucepan over medium heat. Add brown sugar and milk, stir until the sugar dissolves. Allow mixture to come to a gentle boil and cook for 1 minute. Remove from heat and cool for 10 minutes.
08 - Whisk powdered sugar and vanilla extract into the cooled butterscotch base until the frosting is smooth and spreadable.
09 - Spread the butterscotch frosting evenly over the cooled cake. Sprinkle with chopped pecans. Slice into squares and serve.
