This pumpkin cake is based off of my popular pumpkin cupcake recipe, with just a few tweaks to make it suitable as a layer cake. It’s perfect for fall birthdays, Halloween parties, and of course, Thanksgiving (have you planned your menu yet?!). Everyone will love how sweet (but a balanced, not overpowering sweet), soft, and moist this recipe is! I chose to frost mine with cream cheese frosting (I don’t know about you, but to me, the two are inseparable), but some other good options include Swiss meringue buttercream, vanilla frosting, or even brown butter frosting. While I’m usually a frosting fanatic, I think a thin layer here pairs perfectly with this richly flavored cake (and it looks so pretty this way too!). Google “Sugar Spun Pecan Pumpkin Cake” or get the recipe here: sugarspunrun.com/pumpkin-layer-cake INGREDIENTS:⁣⁣⁣⁣⁣⁣⁣ Pumpkin Cake • 1 cup unsalted butter softened to room temperature (226g) • 1 cup granulated sugar (200g) • ½ cup light brown sugar firmly packed (...