Pumpkin Spice Cake
A cozy and moist pumpkin spice cake that's perfect for fall, made with simple ingredients and topped with cream cheese frosting.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/2 cup neutral oil canola/vegetable
- 1/4 cup milk
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla
- 8 ounces cream cheese room temp (for frosting)
- 1/4 cup unsalted butter room temp (for frosting)
- 2 cups powdered sugar for frosting
- 1 teaspoon vanilla for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a big bowl, mix together the oil, brown sugar, white sugar, and eggs until smooth.
- Whisk in the pumpkin puree, milk, and vanilla. Set aside.
- In another bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gently fold the dry mix into the wet mixture until there are no dry clumps.
- Pour the batter into a greased 8x8 or 9-inch round pan.
- Bake for 30-35 minutes, checking with a toothpick at 30 minutes. It should come out clean or with a few crumbs.
- Let it cool before frosting or dusting with powdered sugar.
Notes
If using frosting, make sure to soften the cream cheese and butter first for a smooth consistency. Store leftovers in the fridge for 3-4 days, or freeze for a month without frosting.