2 1/3 cups all-purpose flour

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2 tsp. baking powder

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1/4 tsp. baking soda

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1/2 tsp. salt

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3 tsp. pumpkin pie spice*

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1/2 cup pureed avocado from 1 large, ripe California Avocado**

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6 Tbsp. butter, at room temperature

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1 cup light brown sugar

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2/3 cup white granulated sugar

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1 large egg

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1 egg yolk, from 1 large egg (save white for another purpose or discard)

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2/3 cup pumpkin puree

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1 tsp. vanilla extract

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2/3 cup milk

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4 Tbsp. melted butter

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2/3 cup dark brown sugar

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4 Tbsp. milk, more if needed (see step 6, below)

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Pinch of salt

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1 tsp. vanilla extract

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1/2 cup mashed avocado from 1 large, ripe California Avocado*

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2 Tbsp. butter, at room temperature

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5 1/2 cups powdered sugar, more if needed (see step 6, below)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.