Ingredients:

  • 1.5 cups pumpkin puree
  • 0.75 cup vegetable oil
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 8 oz cream cheese
  • 0.5 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, and sugar until smooth.
  3. Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is fully emulsified and glossy.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually fold the dry ingredients into the pumpkin mixture using a spatula, stopping as soon as no streaks of flour remain.
  6. Pour the batter into the prepared baking pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely on a wire rack before frosting.
  8. To make the frosting, beat softened cream cheese and butter together until smooth.
  9. Add powdered sugar, vanilla extract, and heavy cream, beating until the frosting is light and fluffy.
  10. Spread the cream cheese frosting evenly over the cooled pumpkin cake.