Ingredients:

  • 1.5 cups pumpkin puree
  • 0.75 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 8 oz cream cheese
  • 0.25 cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your baking pan with oil or line it with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, and sugar until the mixture is smooth and the sugar has begun to dissolve.
  3. Add the eggs one at a time, whisking vigorously after each addition, then stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture using a spatula. Stop mixing the moment you no longer see streaks of white flour.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare frosting by beating softened cream cheese and butter together, then mixing in powdered sugar, vanilla, and heavy cream until fluffy.
  9. Spread the frosting evenly over the cooled cake.