Tool

• Mixer

• Offset spatula

• 9×13‑inch cake pan

Ingredients

Pumpkin cake

• 2 cups all‑purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1½ teaspoons ground ginger

• ¼ teaspoon freshly grated nutmeg

• 1 teaspoon salt

• 1½ cups granulated sugar

• 1 (15‑oz) can pumpkin purée

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

Cream cheese frosting

• ¾ cup unsalted butter, room temperature

• 8 oz cream cheese, room temperature

• 1 teaspoon vanilla extract

• Pinch of salt

• 3 cups powdered sugar, sifted

Direction

Make the pumpkin cake

• Preheat oven to 350°F. Grease and flour a 9×13″ pan or spray with baking spray.

• Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

• In another bowl, whisk sugar, pumpkin, oil, eggs, and vanilla until smooth.

• Pour wet mixture into dry mixture; stir just until combined.

• Spread batter evenly into prepared pan.

• Bake 30 minutes or until a toothpick comes out with a few crumbs.

• Cool completely on a wire rack.

Make the cream cheese frosting

• Beat butter until smooth.

• Add cream cheese; beat on medium‑low until well combined (about 2 minutes).

• Scrape bowl; beat in vanilla and salt.

• On low speed, add powdered sugar gradually.

• Increase speed to medium; beat 1 minute until light and fluffy.

• Spread over cooled cake.

Notes

• Decorate with candy pumpkins, fall sprinkles, or a dusting of cinnamon.

• Refrigerate after 24 hours; keeps up to 5 days covered in the pan.

Nutrition

Calories: 646kcal Carbohydrates: 73g Protein: 6g Fat: 38g Saturated Fat: 14g Polyunsaturated Fat: 12g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 112mg Sodium: 442mg Potassium: 81mg Fiber: 1g Sugar: 55g Vitamin A: 712IU Vitamin C: 0.02mg Calcium: 78mg Iron: 1mg