Butterscotch Pumpkin Cake is a perfect last minute cake or potluck fall dessert. A favorite Thanksgiving dessert with a crunchy sugar topping.
Pumpkin Butterscotch Cake is the perfect fall dessert or last minute Thanksgiving treat for those who don’t like pie…weirdos. Inspired by a lovely friends recipe, this is my new pumpkin flavor combo. Pumpkin and butterscotch were made to be together. My old favorite is pumpkin and caramel, as so lovingly featured in my super quick Caramel Stuffed Pumpkin Mug Cake.
First, I combine all wet ingredients (plus brown sugar) in a large mixing bowl. Then I stir in melted butter because butter is delicious. Last I add the dry ingredients. I usually don’t mix them together before adding them for this recipe, and it’s worked just as well for me as when I do. After transferring the batter to the baking pan, I sprinkle on the butterscotch chips and white sugar. Adding sugar to the top is a MUST. Why you may ask? It gives it a delightful little crunchy topping after it’s baked that is so yummy! This cake really doesn’t take a long time to bake compared to a boxed cake mix, which is why I like it. If you already have some basic pantry ingredients like flour, sugar, salt, cinnamon, baking soda/flour, it’s pretty cheap to make as well.
Tips for Pumpkin Butterscotch Cake:
- Don’t overmix! I say this in all of my recipes that involve baking powder. The more you mix, the tougher and chewier the cake can be. Stir to combine, and stop stirring once there are no flour pockets left.
- Feel free to add white chocolate chips or semi sweet chocolate chips and your favorite type of nut as a topping! I love pecans with this cake, but walnuts or almonds would be delicious too.
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Other Favorite Fall Recipes to try:
- Caramel Stuffed Pumpkin Mug Cake
- Best Pumpkin Pie Recipe
- Caramel Stuffed Snickerdoodles
- Chewy Ginger Snaps
Butterscotch Pumpkin Cake
Butterscotch Pumpkin Cake is a perfect snack cake or potluck fall dessert. It has a crunchy sugar topping and is made with greek yogurt to help make it extra tender.
- 1 (15 oz.) can pure pumpkin puree
- 2 eggs
- 1/2 cup plain greek yogurt or sour cream
- 1 cup light or dark brown sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1 cup butterscotch chips
- 1/3 cup white granulated sugar
- 1 cup butterscotch chips
Preheat oven to 350 F. Prepare 9X13 inch baking dish with cooking spray.
In large mixing bowl, combine pumpkin puree, eggs, greek yogurt, brown sugar, and vanilla. Mix well. Stir in melted butter last.
On top of wet ingredients, add flour, baking soda, baking powder, salt, cinnamon, and butterscotch chips. Mix until combined and no flour pockets are left. Be careful not to overmix, or your cake will be tough and chewy.
Bake at 350 F for 30-33 min, or until inserted toothpick comes out clean. Light or glass pans may take a few minutes longer to bake than dark pans.
May store covered at room temperature or in refrigerator for up to 2 days.