There’s something about autumn that just calls for cozy desserts, and this Pumpkin Pudding Cake is at the top of my list. I love making this when the leaves start to change and the air gets a little crisp. It’s incredibly easy to whip up—seriously, just 15 minutes of prep time—and the aroma that fills the kitchen while it’s baking is downright magical. The rich pumpkin flavor combined with that sticky toffee sauce is like a warm hug in dessert form, perfect for gatherings or a cozy night in. Plus, it’s one of those treats that seems fancy but uses simple ingredients you probably already have on hand. You really can’t go wrong when you serve this at your next get-together; it’s bound to impress everyone! Whether it’s for a family dinner or a holiday celebration, this dessert is a must-try.

For the Cake – 2 cups 1.1 GF flour or all-purpose flour – 1 tbsp baking powder – ¼ tsp baking soda – ½ tsp kosher salt – ⅓ cup granulated sugar – ⅓ cup brown sugar – 8 tbsp butter, room temperature – 1 cup pumpkin puree – 1 ½ tbsp pumpkin spice – ⅓ cup maple syrup – 2 tsp vanilla extract – 3 eggs - ½ cup buttermilk For the Toffee Sauce – 8 tbsp butter – ¾ cup packed brown sugar – ¾ cup heavy cream – 1 tsp vanilla extract