Pumpkin

(1.3 g) nutmeg (1.32 g) ground cinnamon (1.4 g) salt (109 g) vegetable oil (12 g) baking powder (12 g) salt (12.5 g) light brown sugar (120 g) all-purpose flour (120 g) heavy whipping cream (120 g) sour cream (13.6 g) olive oil (133 g) granulated sugar (150 g) cinnamon chips (150 g) granulated sugar (150 g) light corn syrup (165 g) dark brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (173.25 g) whipping cream (180 g) all-purpose flour (187.5 g) powdered sugar (2 g)ground ginger (2.1 g) pure vanilla extract (2.6 g) ground cinnamon (2.6 g) nutmeg (2.64 g) ground cinnamon (2.64 g) nutmeg (2.8 g) kosher salt (200 g) granulated sugar (21 g) baking powder (218 g) vegetable oil (225 g) pumpkin puree (226 g) unsalted butter (226 g) unsalted butter, at room temperature (240 g) water (3 g) baking soda (3 g) ground ginger (3 g) nutmeg (3 g) salt (3 g)salt (3.9 g) ground ginger (30 g) all-purpose flour (300 g) chopped pecans (300 g) granulated sugar (300 g) pecans (31.25 g) powdered sugar (360 g) all-purpose flour (360 g) heavy whipping cream (4 g) ground cinnamon (4 g) ground ginger (4 g) rum extract (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla extract (40 g) Biscoff cookies (400 g) granulated sugar (400 g) pumpkin purée  (42.3 g) unsalted butter (42.4 g) unsalted butter (428 g) heavy whipping cream (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44.4 g) water (45 g) milk (45 g) quick cooking oats (450 g) pumpkin purée (452 g) unsalted butter (480 g) buttermilk, at room temperature (5.28 g) ground cinnamon (5.6 g) salt (5.6 g)salt (55 g) brown sugar (55 g) light brown sugar, (56.5 g) unsalted butter, cold (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla (62.5 g) powdered sugar (65.6 g) molasses (7 g) baking powder (7.8 g) ground cinnamon (73 g) brown sugar, packed (73 g) light brown sugar, (75 g) powdered sugar (750 g) powdered sugar (77 g) heavy cream (8.12 g) cornstarch (8.4 g) pure vanilla extract (8.4 g) vanilla extract (875 g) powdered sugar *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 113 g pumpkin puree 12.6 g Cinnamon Spice Emulsion 125 g Biscoff cookie butter 125 g  powdered sugar, sifted 165 g light brown sugar, packed 2 sticks (226 g) unsalted butter, room temperature 2.6 g pumpkin pie spice 220 g brown sugar, packed 240 g Kodiak Cakes Pumpkin Power Mix 25 g brown sugar, packed 28 g light corn syrup or honey 3 sticks (339 g) unsalted butter 40 g oats 40 g pecans 452 g unsalted butter, slightly cold 56.5 g unsalted butter, cold and cut into cubes 750 g powdered sugar, measured and then sifted 750 g sifted confectioners' sugar 8 g ground cinnamon Biscoff or Speculoos Cookies FOR THE CINNAMON SPICE BUTTERCREAM FOR THE TOASTED MARSHMALLOW FILLING For the Pumpkin Cake Pecan butter recipe above Toffee bits - Skor or Heath Bar pieces can caramel, cream cheese cups eggs evaporated milk finely ground gingersnap cookies jar large eggs large white marshmallows of salt orange food gel pecan butter plus 2 tablespoons pumpkin purée roughly chopped gingersnap cookies  (18 g) baking powder