½cup (85 g)butterscotch chips (or more to taste)(Nestle are not gluten free)
Preheat the oven to 350° F.
Sift flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl. Set aside.
Combine buttermilk and vanilla extract in large measuring cup. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Add the pumpkin and blend briefly.
With the mixer on low speed, alternate adding the dry and the wet ingredients, beginning and ending with the dry. Don't overmix. Allow the batter to sit for 10-15 minutes while making the cream cheese mixture.
In a separate bowl, mix the cream cheese until smooth. Add the melted butter, followed slowly by the powdered sugar.
Scoop the cake batter into a well-greased 9 by 13-inch pan. Dollop the cream cheese mixture all over the top of the cake and use a knife to swirl it through. Sprinkle on the butterscotch chips.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out mostly clean.
Serve warm or at room temperature. Store in the refrigerator.
If you would like to make this with a gluten free cake mix, add the eggs, oil, etc per the cake mix box instructions. Then add 1 15-ounce can of pumpkin and 1 1/2 teaspoons of pumpkin pie spice and proceed as directed above with the cream cheese topping.