Mash the dates. Use a fork to mash the softened dates into a thick, chunky paste. I wouldn't puree them completely. Those tiny date pieces give sticky toffee pudding its signature texture.

Preheat the oven. Preheat to 350°F. Grease an 8x8-inch baking pan and line with parchment paper if you'd like to lift the cake out for photos.

Cream the butter and sugars. Beat the softened butter, dark brown sugar, and granulated sugar for about 2–3 minutes, until light and creamy.

Add the eggs. Beat in the eggs one at a time, followed by the vanilla.

Add the pumpkin and date mixture. Mix in the pumpkin puree and softened dates, including any liquid remaining in the bowl. The batter may look slightly separated at this point. That's okay.

Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Finish the batter. Fold the dry ingredients into the pumpkin mixture just until combined. Don't overmix.

Bake. Spread the batter evenly into the prepared pan and bake for approximately 30–38 minutes, until the center springs back lightly and a toothpick comes out with moist crumbs.

Brown the butter. While the cake bakes, melt the butter in a saucepan over medium heat. Continue cooking and stirring until it foams and the milk solids turn deep golden brown and smell nutty.

Add the brown sugar. Reduce the heat to medium-low and whisk in the dark brown sugar. Cook for about 1 minute.

Slowly add the heavy cream. Carefully pour in the cream while whisking. It may bubble vigorously.

Simmer. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently, until glossy and slightly thickened.

Remove from the heat and stir in the vanilla, salt, and maple syrup if using.

It should still be pourable. It'll thicken considerably as it cools.

Slowly pour about ⅓ of the warm toffee sauce over the cake. Don't drown it.

Cut into squares and serve warm with another generous pour of warm brown butter toffee sauce and/ or icecream.