Ingredients:

  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 8 oz cream cheese
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang.
  2. Beat the 15 oz pumpkin puree, 1 cup sugar, 1/2 cup vegetable oil, and 2 eggs in a large bowl until smooth and glossy.
  3. Whisk in 2 cups all purpose flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, and 1/2 tsp salt. Note: Stop mixing the second the flour disappears to keep the cake tender.
  4. Spread the batter evenly into your prepared pan.
  5. Bake for 25–30 minutes until the center springs back when pressed and a toothpick comes out clean.
  6. Let the cake cool completely in the pan. This is the hardest part, but don't skip it.
  7. Beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth.
  8. Gradually mix in 2 cups sifted powdered sugar and 1 tsp vanilla extract.
  9. Spread the frosting over the cooled cake and garnish with 1/4 tsp ground cinnamon.