Ingredients
Equipment
Method
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
- Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in the vanilla extract and salt, and beat until fluffy.
- Assemble the Cake:
- Spread the cream cheese frosting evenly over the cooled cake.
- For decoration, sprinkle with cinnamon, chopped pecans, or candied pumpkin seeds (optional).
Notes
Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, for best results.
Make It Ahead: The cake can be baked and stored (unfrosted) in an airtight container for up to 2 days. Frost just before serving.
Make It Ahead: The cake can be baked and stored (unfrosted) in an airtight container for up to 2 days. Frost just before serving.