Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 (15 oz) can 100% pure pumpkin puree
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until combined. Stir in the pumpkin puree until fully incorporated.
  4. Gradually add the wet ingredients to the dry ingredients, mixing only until just combined. Do not overmix. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
  5. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and fluffy.
  6. Spread the cream cheese frosting evenly over the completely cooled cake. Slice and serve.