• Preheat oven to 350 degrees.
• Line a 13 x 9 baking pan with parchment paper.
• In a stand mixer add the softened butter and sugars and mix well.
• Add the canned pumpkin, eggs, vanilla and buttermilk and beat on low speed.
• Scraping sides of pan to incorporate all.
• Increase speed to medium and beat until smooth.
• In a small bowl whisk the flour and remaining dry ingredients.
• Add to mixer bowl and beat on low speed.
• Increase speed to medium and beat until you have a smooth batter.
• Transfer batter to lined baking pan.
• Smooth batter out before putting into the oven.
• Bake for 34-36 minutes or until a toothpick inserted into centre of cake comes out clean.
• Remove from oven and cool.

Brown Sugar Icing

• In a small saucepan add 1/2 cup butter, 1 cup brown sugar and heat on medium.
• Stir and bring mixture to a boil.
• Reduce heat to low/medium and cook for 3 minutes stirring occasionally.
• Add 1/4 cup milk and 1 tsp vanilla. Increase heat to medium and cook for another 2-3 minutes.
• Remove from heat and let cool for a couple of minutes.
• Whisk in 1 1/2-2 cups icing sugar until icing is smooth.
• Less icing sugar means a runnier icing whereas adding the whole 2 cups means a thicker icing.