I have had a hard time deciding what recipe to do this time. I have a really yummy butternut squash recipe and a pumpkin chocolate chip cake, oh what the heck, let's go for the sweet and fattening!

Pumpkin Chocolate Chip Cake with Maple Frosting
(Source: Two Peas & Their Pod)

Ingredients:
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground allspice
Pinch of fresh nutmeg
1/2 teaspoon salt
1 1/4 cups canned pumpkin
3/4 cup well-shaken buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
Chocolate chunks or cholate chips

Directions:
Preheat oven to 350 degrees. Spray a bundt pan, then dust will flour.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin, buttermilk, and vanilla in a separate bowl. Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, while mixing on low. On low, add flour and pumpkin mixtures in batches, begginning and ending with flour mixture. Mix just until combined, don't overmix. By hand, stir in the chocolate chunks. Spoon cake batter into pan. Pound the pan on the counter to settle the batter. Cook 45-50 minutes or until a toothpick comes out clean in the center of the cake. Cool cake in pan for 15 minutes. Cool completely before serving.

Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 teaspoons maple flavoring

Directions:
Sift sugar and set aside. Melt butter over medium heat until golden brown. Watch closely so it does not burn. Add butter to sugar, scraping all the butter into the bowl. Add milk and maple flavoring. Stir until smooth.
If too thick, use a splash of milk to thin it out.