Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup pure pumpkin puree
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup toasted pecans, chopped (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
  3. In a mixer bowl, combine granulated and brown sugars, then add vegetable oil and beat until smooth.
  4. Mix in the eggs one at a time, then add pumpkin puree and vanilla until combined.
  5. Gradually add dry mixture, mixing until just combined.
  6. Pour batter evenly into prepared pans and bake for 25-30 minutes. Cool completely in pans.
  7. In a bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.
  8. Remove cooled cake layers, spread frosting between layers and cover the top and sides evenly.
  9. Sprinkle with toasted pecans, if desired. Chill briefly before serving.