Description
This moist and hearty pumpkin cake is the ultimate autumn indulgence, perfectly spiced with warm cinnamon and topped with a thick layer of tangy cream cheese frosting. An unpretentious, crowd-pleasing dessert that fills your home with the cozy scent of fall. Simple to prepare in a 13×9 pan, it is the perfect treat for potlucks, holiday gatherings, or quiet afternoons with a mug of tea.
Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon Kosher salt
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs
15 ounces canned pumpkin puree
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, cream together the 1/4 cup butter and brown sugar until smooth.
Add the eggs and 1 teaspoon of vanilla extract to the butter mixture, beating well.
Fold in the pumpkin puree until combined.
Gradually add the dry ingredients to the wet mixture until just incorporated.
Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat the cream cheese and butter until fluffy.
Gradually add the powdered sugar and vanilla extract, whipping until smooth.
Spread the frosting evenly over the cooled cake.
Notes
Ensure all ingredients for the frosting are at room temperature to avoid lumps. Store the cake in the refrigerator due to the cream cheese content. You can add chopped walnuts or pecans on top for added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg