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Butterscotch Pumpkin Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Dessert
Cuisine: American
Keyword: Fall Dessert, Pumpkin Dessert, Pumpkin Recipe, Quick Dessert
Servings: 20 slices
Calories: 278 kcal
Author: Sara
  • 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
Dry Ingredients
  • 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
  1. Preheat oven to 350 F. Prepare 9X13 inch baking dish with cooking spray.

  2. In large mixing bowl, combine pumpkin puree, eggs, greek yogurt, brown sugar, and vanilla. Mix well. Stir in melted butter last.

  3. 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.

  4. 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.

Recipe Notes

May store covered at room temperature or in refrigerator for up to 2 days.