I have been trying to space out all the pumpkin treats I have made so far for you.  I realize not everyone is as into pumpkin as me.Every fall I get really excited and bake a bunch of pumpkin goodness.  These Pumpkin Spice Latte Cupcakes from last year are still one of my favorites.  And based on how well they are doing on Pinterest, you guys like them too!  Do you follow me on Pinterest?  Every day I share lots of fun things I find.

I also cannot get enough salted caramel in my life.  I was obsessed last year, and I am still going gaga over it this year.  Salted Caramel Brownie Cookies anyone?

This recipe actually was going to be oatmeal cookies, but at the last minute I decided to make it in a cake pan.  Really I was just being lazy and didn’t want to keep getting up to change out the cookie sheets.  It is so much easier to do one cake and be done.

While the cake was cooking I started thinking about what flavor frosting would work.  I thought about cream cheese, Nutella, chocolate, and then it hit me.  Salted caramel!!!  Believe me I could not wait for this cake to cool off.

  • 1/2 cup shortening
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups quick oats

  • 1/2 cup butter
  • 1/2 cup marshmallow cream
  • 1/4 cup caramel ice cream topping + 1 teaspoon, divided
  • 1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
  • 2 cups powdered sugar

  1. Cream the shortening and sugars. Add the pumpkin, vanilla, and eggs and beat until mixed.
  2. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add to the other mixture. Stir in the quick oats.
  3. .........................................

for full instruction please see :


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