SALTED CARAMEL BROWN BUTTER PUMPKIN SNACK CAKE

Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper. Set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 mins). Remove from heat and set aside to cool slightly.

Make the pumpkin cake. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a separate large bowl, combine the brown butter, both sugars, pumpkin puree, greek yogurt, eggs, and vanilla. Whisk to combine.

Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared baking pan and spread.

Bake at 350F for 35-45 mins, until golden and a toothpick inserted into the middle comes out clean. 

While cooling, make the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter. Beat in the vanilla and powdered sugar until smooth and fluffy. Set aside.

Make the salted caramel sauce. Combine all of the ingredients in a medium bowl, and mix until smooth. You can adjust the runniness to your liking by adding more maple syrup, if needed.

Once the cake is COMPLETELY cooled, spread the frosting on top in an even layer. Dollop the salted caramel all over the top, and use a spoon to swirl. 

Top with flaky sea salt, if desired. Cut into 16 slices.

Enjoy!