Pumpkin Cake with Cream Cheese Frosting


This is my pumpkin cake with cream cheese frosting. It has a fluffy, moist and perfectly spiced sponge, and is topped with a thick tangy layer of cream cheese frosting.

Whisk flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.

In a separate medium bowl, whisk oil, eggs, both sugars, pumpkin puree and vanilla.

Add the dry ingredients to the wet ingredients and stir until just combined.  Pour the mixture into a 9x13" pan. Bake for 30-35 minutes.  Let cool completely. 

To make the frosting, beat cream cheese and butter together until smooth. Add in confectioner's sugar and salt and beat slowly together until the sugar is incorporated.

Spread the frosting over the cake. Leftovers can be covered tightly and refrigerated for up to 3 days.