Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (2g) ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ¾ cup (180ml) vegetable oil
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon until no clumps remain.
  3. In a large bowl, whisk the granulated sugar and brown sugar into the vegetable oil. Stir in the pumpkin puree, eggs, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir only until the flour streaks disappear to avoid overmixing.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan.
  8. Prepare the frosting by using a hand mixer to beat the softened cream cheese and unsalted butter together until smooth.
  9. Add the powdered sugar and vanilla extract, beating until creamy. Stir in heavy cream if needed for a smoother consistency.
  10. Spread the cream cheese frosting evenly over the cooled cake and slice into 12 portions.