Single Layer Pumpkin Cake With Cream Cheese Frosting

I love pumpkin-spiced desserts during the fall and winter months. It is just so warming and comforting for the soul. There is nothing better than making a spiced dessert and it perfumes your home with that warm spiced fragrance of fall. It just makes you and the home feel so cozy and inviting.

This pumpkin cake not only makes your home smell amazing, but it is also so delicious. The cream cheese frosting pairs so well. I like to sprinkle a little extra cinnamon on the top of the frosting before serving for a little extra flavor and it looks so pretty.

Serve this up at your next family dinner. They will truly enjoy every slice of this tasty cake.

INGREDIENTS:

2 C. Flour
2 Tsp. Cinnamon
1/2 Tsp. Ginger
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/2 Tsp. Kosher Salt (1/4 tsp if using fine salt)
1 Tsp. Baking Soda
1 Tsp. Baking Powder
3/4 C. Brown Sugar
2/3 C. White Sugar
1 C. Pumpkin Puree (100% pure pumpkin)
2 Eggs – room temp
1/2 C. Vegetable Oil

FROSTING:

4 Tbsp. Unsalted Butter – room temp
8 0z. Cream Cheese – room temp
2 C. Powdered Sugar – more if needed
1 Tsp. Vanilla
Pinch of salt (1/2 tsp)

DIRECTIONS:

1. Preheat the oven to 350*. Grease and line a 9×13-inch baking dish. Set aside.
2. In a large bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda. Make sure to mix well.
3. In a separate bowl whisk together the brown sugar, sugar, pumpkin, eggs, and oil.
4. Pour the wet ingredients into the dry ingredients and stir together. Mix until the dry ingredients are just combined with the wet and you see no more dry ingredients. You do not want to over-mix the batter or you will have a dense cake.
5. Pour the batter into the prepared cake pan and level off the batter evenly. Bake for 25 to 30 minutes or until a toothpick comes out clean or with a few moist crumbs.
6. Remove and let cool in the pan for 15 minutes. Remove carefully to a wire rack to cool completely.
7. In a large bowl add the butter and cream cheese. Blend together with a handheld blender until smooth. Add the vanilla and salt and blend again. Add a little powdered sugar at a time and blend until thick, fluffy, and smooth.
8. Frost the top of the cake with the cream cheese frosting and serve.

• You can pop the frosting in the fridge for 5 minutes if the frosting gets too soft.
• Once the cake is frosted you can pop the cake in the fridge to set the frosting.
• Keep this cake covered and stored in the fridge for up to one week.
• Cut into slices and flash freeze on a sheet tray for 1 to 2 hours and then place in a freezer-safe container for up to 3 months or so.
• To thaw: Simply set out the desired amount of cake slices that you would like on a plate and let thaw for 1 hour before serving. It thaws beautifully.