Ingredients
- CAKES:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 cup pumpkin
- 1 teaspoon vanilla
- 1 cup butterscotch chips
- ....................................
- SALTED CARAMEL BUTTERCREAM:
- 1/2 cup butter
- 1/4 teaspoon vanilla
- 1/4 cup caramel ice cream topping
- 1/2 teaspoon sea salt
- 2 1/4 cup powdered sugar
- 1/2 teaspoon milk
Preparation
Step 1
CAKES:
Preheat oven to 350* Stir the first 5 ingredients together and set aside. In a large bowl, beat the eggs and sugar until it becomes smooth and lighter in color. Mix in the oil, pumpkin, and vanilla. On low speed slowly start adding the flour mixture to the pumpkin batter. Stir in the butterscotch chips by hand. Scoop spoonfuls of batter onto a baking sheet. Space the batter mounds at least 2 inches apart. Bake about 10-12 minutes or until the tops are firm. Cool on baking sheet for a few minutes then remove to a wire rack to finish cooling. Fill 2 cookies with butter cream.
......................................
BUTTERCREAM:
Stir the sea salt into the caramel topping and set aside. Cream the butter and vanilla for 3 -4 minutes. Slowly beat in the powdered sugar. It will be very thick. Pour in the caramel and beat again. If you feel like it is too thick, you can always add a tsp. of milk. Just make sure to whip it in completely.