Ingredients:

  • 2 cups (250g) all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice (store-bought or homemade)
  • 1 cup (240ml) canola or vegetable oil
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 (15 ounce/425g) can pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Set aside.
  3. In a separate bowl, whisk together oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until just combined. The batter will be thick.
  5. Spread batter into the prepared pan. Bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil.
  6. Remove from oven and let cool completely in the pan on a wire rack. Refrigerate after about 45 minutes to speed up the cooling process.
  7. Beat cream cheese and butter together until smooth. Gradually add confectioners' sugar, vanilla extract, and salt. Beat until smooth and creamy. Adjust sweetness and thickness with the remaining confectioners' sugar as needed.
  8. Spread frosting evenly over the cooled cake.
  9. Refrigerate for 30 minutes to set the frosting before serving.