Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tbsp pumpkin pie spice
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 15 oz pumpkin purée
  • 1 tbsp vanilla extract
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  3. In a large mixing bowl, whisk the vegetable oil, granulated sugar, and brown sugar. Add eggs one at a time, whisking well after each addition. Stir in the pumpkin purée and 1 tablespoon of vanilla extract until the mixture is uniform.
  4. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no streaks of flour remain, being careful not to overmix.
  5. Pour the batter into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely in the pan on a wire cooling rack before frosting.
  7. For the frosting, beat the softened cream cheese and butter with an electric mixer until pale and fluffy. Gradually add powdered sugar, 1 teaspoon of vanilla, and heavy cream. Whip until it reaches a cloud-like consistency.
  8. Spread the whipped cream cheese frosting over the cooled cake and serve.