Instructions

1. Preheat the oven to 350°F and line a 9 x 9-inch square pan with parchment paper on all sides. Set aside.
2. First, make the date paste. In a medium bowl, add the dates and boiling water. Let the mixture sit for 5 minutes (this helps the dates soften). Add the baking soda and stir to combine.
3. Transfer the mixture to a food processor or high-powered blender and process the dates on high until they form a smooth paste, about 1 minute. Set aside.
4. Next, make the pumpkin cake. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 1 minute.
5. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Beat on medium-high speed until the mixture is pale and creamy, about 1 minute.
6. Add the pumpkin and date paste to the stand mixer. Mix on low speed until combined. It may look split or lumpy, but this is okay!
7. In a separate mixing bowl, add the flour, cinnamon, ginger, nutmeg, allspice, cloves, baking powder, and salt and whisk to combine. With the mixer on low speed, add half of the dry ingredients, then all of the milk, then the remaining half of the dry ingredients. It’s okay if the batter still has a few lumps. You don’t want to overmix.
8. Scrape the batter into the prepared pan, spreading evenly to the edges. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center comes out with just a few moist crumbs attached, 32 to 38 minutes. Place the pan on a cooling rack and allow to cool slightly in the pan, about 10 minutes.
9. While the pumpkin cake bakes, make the sticky toffee sauce. In a small saucepan, add the butter and place over low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt, then it will begin to foam and emit a warm, nutty aroma.
10. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the color begins to deepen and you see small brown flecks at the bottom of the pan (these are the milk solids in your butter separating and toasting), about 5 to 7 minutes. Once the butter is golden brown, remove it from the heat.
11. Add the heavy cream, brown sugar, and bourbon and cook, stirring occasionally with a spatula, until the sauce comes to a boil. Continue cooking at a steady boil for 1 minute, then remove the saucepan from the heat. Add the vanilla and salt and stir to combine. Set aside to cool until it’s just warm and slightly thickened, about 10 minutes.
12. Pour 1/3 of the of the warm sticky toffee sauce all over the warm pumpkin cake and use the back of a spoon or an offset spatula to spread the sauce all over the cake. Slice out desired servings and plate. Top each pieces with vanilla ice cream or whipped cream, drizzle generously with more sticky toffee sauce, and serve!