Instructions

Pumpkin Caramel

1. Add water, sugar, and salt to a medium sauce pot placed over medium heat. Stir gently with a fork and wait for mixture to boil (about 4 minutes).
2. When mixture reaches a boil, simmer for another six minutes without stirring until the mixture turns honey-colored. Swirl the pot as needed to prevent the caramel from sticking.
3. Continue cooking the caramel until mixture reaches a medium amber color, about one more minute.
4. When caramel turns amber, add cream and turn heat down to medium-low.
5. Stirring constantly, continue cooking mixture until it reaches 225 degrees Fahrenheit, about 3 more minutes. If you don’t have a kitchen thermometer (I don’t), cook until the caramel appears thick and saucy, like caramel should be! If it looks like caramel, it is caramel. Good job.
6. Turn off the heat and add the pumpkin puree, pumpkin spice, and vanilla. Stir to combine.
7. Transfer sauce to a heat-resistant container and allow to cool to room temperature. The pumpkin caramel sauce will thicken as it cools.
8. Caramel will keep for up to 2 weeks in the refrigerator.

Pumpkin Buttercream

1. In a stand mixer fitted with the paddle attachment, mix butter and pumpkin puree on medium speed until creamy.
2. Add powdered sugar and turn mixer to low, mixing in short bursts to prevent powdered sugar from going everywhere. When the powdered sugar is starting to incorporate into the butter mixture, increase mixer to medium speed and continue beating until frosting is fluffy, 3-4 minutes.
3. Add vanilla, followed by the cinnamon and nutmeg. Mix until combined.
4. Add milk one tablespoon at a time until frosting reaches your preferred consistency. More milk for thinner frosting, less milk for thicker frosting.

Assembly

1. Bake chocolate cake in a 9×13 sheet pan according to box instructions. Allow to cool completely.
2. While cake is baking and cooling, make pumpkin caramel sauce and pumpkin buttercream.
3. When cake is completely cool, poke holes in the top using the blunt end of a spoon. Pour caramel all over the cake and spread it with a spoon or spatula to make sure the sauce soaks evenly into the holes.
4. Frost with pumpkin buttercream.
5. Serve! Pairs well with cinnamon or vanilla ice cream, milk, or a second slice 😉