Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan or 9-inch Bundt pan. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  2. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy (about 2–3 minutes). Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
  3. Slowly incorporate the dry flour mixture into the wet ingredients, mixing only until just combined.
  4. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  5. Beat the softened brick cream cheese and butter together on high until creamy. Gradually beat in powdered sugar, cinnamon, vanilla, and salt until smooth and fluffy.
  6. Spread the frosting over the completely cooled cake and chill for 1 hour to ensure frosting stability before serving.