Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp pumpkin spice
- 1/2 cup butterscotch chips
- Pinch of salt
Equipment Needed
- Ramekins or small baking dishes
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Oven
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C). While it warms up, I start by preparing my ramekins by greasing them with some butter and dusting them with flour; this ensures the cakes slide out beautifully after baking. In a large mixing bowl, I whisk together the pumpkin puree, both sugars, and the melted butter until it’s smooth and well combined. Next, I add the eggs, vanilla extract, pumpkin spice, and a pinch of salt, continuing to whisk until everything is incorporated well. At this stage, I also fold in the all-purpose flour and the butterscotch chips. The batter will be thick and luscious, making it hard not to sneak a taste! (See the next page below to continue steps…)