Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 1 cup granulated sugar
  • 15 oz pumpkin puree
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter
  • 1 cup brown sugar
  • 0.5 cup heavy cream
  • 0.5 tsp sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
  2. Sift together flour, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.
  3. In a large bowl, beat sugar, pumpkin puree, oil, eggs, and vanilla until smooth and glossy.
  4. Gently fold the dry ingredients into the wet until just combined. Divide evenly between pans and bake for 30-35 minutes.
  5. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  6. Combine butter and brown sugar in a saucepan over medium heat; stir constantly until melted and bubbling.
  7. Slowly whisk in heavy cream and salt. Simmer for 2-3 minutes until thickened to a syrupy consistency, then remove from heat.