Pumpkin Butterscotch Cake With Vanilla Cream Cheese Frosting

• FOR THE CAKE:
• 1 stick Butter, Softened
• 1/2 cups Brown Sugar
• 1/3 cups Sugar
• 1 whole Egg
• 1/3 cups Pumpkin Puree
• 1/2 teaspoons Vanilla
• 1/2 cups All-purpose Flour
• 1/2 cups Whole Wheat Pastry Flour Plus 2 Tablespoons
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Pecans, Chopped
• 1/2 cups Butterscotch Chips
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 1 stick Butter, Softened
• 1 teaspoon Vanilla
• 2 cups Powdered Sugar

1. For the cake:
2. Preheat oven to 350 degrees F.
3. In a large bowl, cream the butter and sugars together for 3-4 minutes until the mixture is light and fluffy. Add the egg to the butter and mix until it is incorporated. Beat in the pumpkin puree and vanilla, mixing for 1-2 minutes.
4. Add the flours, baking soda, and salt to the butter mixture and beat for 1-2 minutes until the flour is mixed in.
5. Gently fold the pecans and butterscotch chips into the batter and pour into a greased 8x8 pan.
6. Bake at 350 degrees F for 25-35 minutes until the top is golden and a toothpick comes out clean when inserted into the center.
7. For the frosting:
8. Using a stand or hand mixer, beat the cream cheese and butter together until smooth. Add the vanilla to the cream cheese mixture and beat for 1 minute. Pour the powdered sugar into the cream cheese, 1 cup at a time, mixing until the frosting is smooth and thick enough to spread onto the cooled cake.

cake, butter, brown sugar, sugar, egg, pumpkin puree, vanilla, allpurpose, whole wheat pastry flour, baking soda, ubc, pecans, butterscotch chips, frosting, weight cream cheese, butter, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-butterscotch-cake-with-vanilla-cream-cheese-frosting/ (may not work)