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Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

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Servings 12

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

Instructions
 

  • Preheat oven to 350F. Grease a 9”-x-13” baking pan with cooking spray.
  • In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
  • 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. 
  • 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.
  • 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. 
  • Frost cake using a spatula and top with crushed gingersnaps.