Pumpkin Spice Cake

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 1/2 tsp pumpkin spice
• 1 cup vegetable oil
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 15 ounces pumpkin puree
• 1/2 cup unsalted butter (softened )
• 2 1/2 cups powdered sugar
• 8 ounces cream cheese (softened and cut into pieces)
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat oven to 350°F (180°C) and grease and flour a 9x13-inch baking pan.

2. 2

   In a medium bowl combine, flour, baking powder, baking soda, salt, and pumpkin spice.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, whisk together oil, eggs, granulated sugar, and brown sugar at medium-high speed until thick and creamy, about 4 minutes.

4. 4

   Reduce speed to low and add pumpkin puree. Beat until combined.

5. 5

   With the mixer running on low add the flour mixture in three additions. Mix until just combined. Don't overmix.

6. 6

   Pour batter into prepared pan and bake in the middle of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

7. 7

   Transfer pan to a cooling rack and let cool completely.

8. 8

   To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment beat butter and cream cheese until smooth.

9. 9

   Add vanilla and powdered sugar, mix on low until combined, then increase speed to medium-high and beat for 2 minutes.

10. 10

    Frost cake and serve. Cake can be refrigerated for up to 4 days. Let get to room temperature before serving.