Pumpkin Butterscotch Cake with Vanilla Cream Cheese Frosting

For the cake:
Preheat oven to 350 degrees F.

In a large bowl, cream the butter and sugars together for 3-4 minutes until the mixture is light and fluffy. Add the egg to the butter and mix until it is incorporated. Beat in the pumpkin puree and vanilla, mixing for 1-2 minutes.

Add the flours, baking soda, and salt to the butter mixture and beat for 1-2 minutes until the flour is mixed in.

Gently fold the pecans and butterscotch chips into the batter and pour into a greased 8×8 pan.

Bake at 350 degrees F for 25-35 minutes until the top is golden and a toothpick comes out clean when inserted into the center.

For the frosting:
Using a stand or hand mixer, beat the cream cheese and butter together until smooth. Add the vanilla to the cream cheese mixture and beat for 1 minute. Pour the powdered sugar into the cream cheese, 1 cup at a time, mixing until the frosting is smooth and thick enough to spread onto the cooled cake.