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Pumpkin Cake with Cream Cheese Frosting

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This Pumpkin Cake is moist, spiced, and full of pumpkin flavor, topped with a rich and tangy cream cheese frosting. It’s an easy-to-make dessert that captures the best of fall flavors.

Ingredients

Scale

For the Pumpkin Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
  2. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Mix the Wet Ingredients:
    • In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Bake the Cake:
    • Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool completely in the pan before frosting.
  6. Make the Cream Cheese Frosting:
    • In a large bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
  7. Frost the Cake:
    • Spread the cream cheese frosting evenly over the cooled cake. Slice and serve, or refrigerate until ready to enjoy.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Optional Topping: Sprinkle with chopped pecans or a dash of cinnamon for added flavor and texture.

Find it online: https://recipe.ukfinda.com/pumpkin-cake-with-cream-cheese-frosting/