Pumpkin Cake

This Pumpkin Cake is easy to make, moist, and delicious – the perfect fall treat! Topped with the best cream cheese frosting, you won’t be able to resist this amazing pumpkin spice cake.

I just couldn’t resist giving you one last pumpkin treat!

Baking is a huge hit in my house every single time. Any time I suggest to my kids that we make muffins, cookies, or bread together, their faces light up. This is especially true if it is for a special occasion.

Baking to celebrate is like a magic wand spreading happiness.

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon nutmeg

4 eggs

15 ounces 100% pumpkin puree

2 cups granulated sugar

1 cup vegetable oil

For Cream Cheese Frosting

8 ounces cream cheese room temperature

4 tablespoons unsalted butter room temperature

2 cups powdered sugar scooped into the measuring cup with a spoon and leveled off

1 – 2 teaspoons vanilla extract (to taste)

Instructions

Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray. Set aside

In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices. For best results, sift the dry ingredients to fully combine. Read more about sifting here.

In a smaller bowl mix together the pumpkin, eggs, oil, and sugar. Gently fold the wet ingredients into the dry ingredients, until completely smooth.

Pour in the prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out with just a few crumbs.

Allow the cake to cool compltely before frosting.

To make frosting, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until full combined. Then beat in the vanilla.

Smooth the frosting over the cake with an offset spatula. Cut and serve.