Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease the cake pans and line the bottoms with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  4. In another bowl, combine granulated sugar, brown sugar, and oil. Mix in pumpkin, eggs, and vanilla until smooth.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Divide batter evenly into prepared pans and smooth the tops. Bake for 35-40 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until combined. Add milk for desired consistency.
  9. Once cakes are cooled, frost the top of one layer, place the second layer on top, and frost the top and sides.
  10. Slice and serve, optionally garnished with a light dusting of cinnamon or candied pecans.