Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large eggs (150g)
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120ml) neutral oil
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat block cream cheese, cold
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch square baking pan, lining the bottom with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, and oil until the mixture is smooth.
  3. Sift in the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Fold gently with a spatula until just combined.
  4. Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  5. Allow the cake to cool completely for approximately 50 minutes before frosting.
  6. Prepare frosting by beating cold cream cheese and softened butter until smooth, then incorporating powdered sugar, vanilla, cinnamon, and salt.
  7. Spread the cinnamon cream cheese frosting evenly over the cooled cake.