Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups pumpkin puree (canned or homemade)
1 cup granulated sugar
½ cup brown sugar, packed
1 cup vegetable oil (or melted butter)
4 large eggs
2 teaspoons vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Gradually add the dry ingredients into the wet mixture. Stir until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
For the frosting, beat cream cheese and butter together until creamy. Add powdered sugar and vanilla, then beat until smooth and fluffy.
Spread frosting evenly over cooled cake. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes