Pumpkin Cake

My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!

Ingredients

Pumpkin Cake

• 1 cup butter 2 sticks, softened to room temperature (226g)
• 1 cup sugar (200g)
• ½ cup brown sugar (100g)
• ½ cup canola oil vegetable oil would also work (120ml)
• 2 cups pumpkin puree* (488g)
• 4 large eggs
• 1 Tablespoon vanilla extract
• ¼ cup milk (60ml)
• 2 ½ cups flour (310g)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons pumpkin spice
• 1 teaspoon cinnamon

Cream Cheese Frosting

• 8 oz cream cheese softened (225g)
• ½ cup unsalted butter softened (113g)
• 3 ½ cups powdered sugar (315g)
• 1 vanilla bean or 1 tsp vanilla extract
• 1/8 teaspoon salt