Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice until no clumps remain.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla until the mixture is smooth and emulsified.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing the moment no more streaks of flour are visible to ensure a tender crumb.
  5. Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Allow the cake to cool completely before applying the cream cheese frosting.