YAY for all things pumpkin!
Bring cake into the picture and you have a winner.
The frosting, well the frosting is a total game changer. Just sweet enough and oh so creamy; if you are not a fan of overly sweet + sugary frosting's this one is for you!
A super simple cake that looks really impressive- no joke, 1 bowl for the cake + 1 bowl for the frosting.
Making just enough cake to share.
Pumpkin, coconut sugar + butter are mixed together in a sauce pan, if you don't want to dirty 2 bowls you can simply use a sauce pan large enough to add the dry ingredients to and reuse the dry ingredients bowl for your frosting. The ingredient list is pretty minimal, regular sugar can be subbed in for coconut sugar, I would even try brown sugar for a more intense caramel flavor.
The cake can bake up in 2 little round cake pan's 4" or in a 9 x 9 square pan.
I love me a little layer cake, but square gets the job done too.
Baking and cooling accounts for most of the time in this recipe- if you start mid afternoon you will have a sweet treat ready for post dinner.
You will want to make sure you allow the cakes to FULLY cool, if you don't you will find yourself with a slip and slide cake and frosting all over God's creation. I waited about an hour or so prior to frosting and allowed the cakes to cool by an open window.
Do you go crazy over pumpkin this time of year or are you more 'ugh I could take it or leave it?