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- 1 ½ cups fresh pumpkin puree
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 3/4 teaspoons table salt
- 1/4 teaspoons ground cloves
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/3 cup buttermilk
- For the topping
- 1-1/2 tablespoons unsalted butter
- 2/3 cup pecans
- 1/2 cup unsalted, raw, hulled pepitas (i.e. hulled pumpkin seeds, I found some at QFC, they aren't too hard to find!)
- 2 tablespoons firmly packed light brown sugar
- 1/4 teaspoons table salt
- 3 tablespoons chopped crystallized ginger
- For the frosting
- 4 oz. (1/2 cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 cup firmly packed light brown sugar
- 5 oz. (1-1/4 cups) confectioners’ sugar
View Full Recipe at The Ginger Cook
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