Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.

In a large mixing bowl, beat together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla until smooth and well combined. This can be done with a hand mixer, stand mixer, or with a large spoon.

With the mixer set to low speed, add the cinnamon, pumpkin pie spice, baking soda, and baking powder. Increase the speed to medium and mix until the spices are evenly incorporated.

Add the flour and mix on low speed just until combined. Then increase the speed slightly and mix until the batter is smooth and fully blended, being careful not to over-mix.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–36 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting, if desired.

While the cake cools, it's time to prepare the frosting.

Frosting Directions: 

In a large bowl, beat the cream cheese, and butter together until smooth and creamy with a mixer or by using a large wooden spoon.

Turn off the mixer.  Add powdered sugar, and vanilla. Beat on low speed, so you don't have powdered sugar flying all over the kitchen and you.   When the powdered sugar is incorporated into the cream cheese and butter mixture, turn the mixer up to high speed and beat for 2 minutes.

If the frosting is too thick, add a little milk to the mixture. If the frosting is too thin, add some extra powdered sugar until it is the right spreading consistency.

Frost the cooled cake and place in the refrigerator for about 30 minutes before cutting.

Store the cake in the refrigerator with a tight-fitting cover. It will keep this way up to 5 days. 

Notes:

If you prefer, you can make 24 to 28 cupcakes with this recipe as well. 

Just line a muffin pan with cupcake liners and fill each liner about two-thirds full.
Bake at 350°F for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.