Ingredients
Scale
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, canola oil, pumpkin pie spice, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat together cream cheese and butter until smooth and creamy.
- Add confectioners' sugar, vanilla extract, and salt; beat until light and fluffy.
- Spread the cream cheese frosting evenly over the cooled cake.
- Slice and serve.
Notes
Store the cake airtight at room temperature for up to 4 days or refrigerate for up to 1 week. The cake and frosting can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before assembling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 50