Pumpkin Butterscotch Cake

• 2 1/2 c. all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 c. Libby's solid pack pumpkin
• 4 eggs
• 1 1/2 c. packed light brown sugar
• 1/2 c. vegetable oil
• 2 c. chopped walnuts, divided
• 2 c. (12 oz. pkg.) Nestle Toll House butterscotch flavored morsels

1. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. In a large mixer bowl, beat pumpkin, eggs, sugar and oil at medium speed for 3 minutes.
3. Stir in dry ingredients just until blended.
4. Stir in 1 cup of walnuts.
5. Spread into greased 13 x 9-inch baking pan.
6. Sprinkle with butterscotch morsels and remaining nuts.
7. Bake in a preheated oven at 350u0b0 for 40 to 45 minutes.
8. Cool in pan on wire rack.

flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, pumpkin, eggs, brown sugar, vegetable oil, walnuts, butterscotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576852 (may not work)