Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (3g)
  • 1/2 teaspoon ground nutmeg (1.5g)
  • 1/4 teaspoon ground cloves (0.75g)
  • 1/4 teaspoon ground ginger (0.75g)
  • 1/2 teaspoon salt (3g)
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs (approx 100g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (5ml)
  • 2 tablespoons milk or heavy cream (30 ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour or line a 9x13 inch baking pan.
  2. Whisk together flour, baking soda, spices, and salt in a large bowl.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the pumpkin puree until evenly distributed.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Beat cream cheese and butter together until smooth and creamy.
  9. Gradually add the powdered sugar, beating until smooth.
  10. Stir in the vanilla extract and milk (or heavy cream) until the frosting reaches your desired consistency.
  11. Once the cake is completely cool, frost generously with the cream cheese frosting.
  12. Slice and serve the pumpkin cake.