Ingredients
1 ¾cupsall-purpose flour255g, scoop and level to measure
3tsppumpkin pie spice*
1tspbaking powder
1tspBaking Soda
1tspsalt
¾cupgranulated sugar(150g)
¾cuplight brown sugar(150g packed)
1cupvegetable oil(235ml)
4large eggs
1canpumpkin(15oz)
1tspvanilla extract
8ozcream cheesenearly at room temperature
½cupunsalted butter113g, nearly at room temperature
3 ½cupspowdered sugar420g
½tspvanilla extract
Preparation
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.
Pour flour mixture into pumpkin mixture and mix until combined.
Pour into prepared pan and wiggle pan to level batter.
Bake in preheated oven until a toothpick comes out free of batter, about 30 – 35 minutes. Let cool completely on a wire rack.
Cream Cheese Frosting: In a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about 4 minutes.
Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.
Recipe source is adapted with some changes from Genius Kitchen
