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Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

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Servings: 12
Ingredients Method

Ingredients
  

For the cake
  • Cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 15 ounces pumpkin puree
For the frosting
  • 8 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Method
 

  1. Preheat oven to 350F. Grease a 9”-x-13” baking pan with cooking spray.
  2. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
  3. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree, and beat until incorporated. Add dry ingredients and mix until just combined. 
  4. Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30-45 minutes. Let cool completely.
  5. Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt. 
  6. Frost cake using a spatula and top with crushed gingersnaps.