Pumpkin Cake

Ingredients

• 2 cups (250 grams) all-purpose flour ((spooned & leveled))
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 cup (240 ml) oil ((canola or vegetable))
• 1 cup (200 grams) light brown sugar (packed)
• 1/2 cup (100 grams) granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) package brick-style cream cheese (softened)
• 1/2 cup (115 grams) unsalted butter (softened)
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   --- To make the pumpkin cake: ---

2. 2

   Preheat the oven to 350°F (177°C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.

3. 3

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.

4. 4

   In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

5. 5

   Pour the batter into the prepared pan and spread it around into one even layer. Bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If needed, cover loosely with foil for the last 5 to 10 minutes of baking to prevent excess browning.

6. 6

   Remove from the oven and place the pan on a wire rack to cool completely.

7. 7

   --- To make the cream cheese frosting: ---

8. 8

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

9. 9

   Scoop the frosting onto the cooled cake and spread it around into one even layer.