Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (10g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) vegetable oil
  • 4 large (200g) eggs
  • 15 oz (425g) canned pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat block cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • Pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  3. In a separate large bowl, beat the sugar, oil, and eggs until the mixture is pale and smooth. Fold in the pumpkin puree and vanilla extract, then gradually stir in the dry ingredients until just combined.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool completely in the pan for 60 minutes.
  6. Beat the softened block cream cheese and butter together on medium-high speed until light and airy. Gradually add the powdered sugar, cinnamon, vanilla, and salt; beat until smooth and stiff peaks form.
  7. Spread the cinnamon cream cheese frosting evenly across the cooled cake.