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Pumpkin Cake with Cinnamon Cream Cheese Frosting

This ultra moist cake will satisfy all your desires for fall's most celebrated flavour of pumpkin as well as make an impressive addition to any holiday table. I dare you to resist the urge to eat the Cinnammon Cream Cheese frosting all by itself.
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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, room temperature
  • 1 tsp real vanilla extract
  • 1 cup pumpkin puree
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • pinch ground cloves
  • pinch ground ginger
For the frosting:
  • 8 oz block cream cheese, softened to room temperature
  • 1/2 cup 1/2 cup unsalted butter, softened to room temperature
  • 3 cups 3 cups confectioners' sugar, sifted
  • 2 tsps ground cinnamon
  • 1/2 tsp real vanilla extract
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 375°F and grease a 9×9 inch square baking pan. Set aside.
  2. Whisk the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger and salt in a large bowl. Set aside.
  3. In a stand mixer with the paddle attachment or using a hand mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time. Add the vanilla extract and pumpkin puree and mix until all the pumpkin is combined evenly throughout the batter. Pour the wet ingredients into the dry ingredients and mix until completely combined.
  4. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  5. Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely or place the cake in the refrigerator.
For the frosting:
  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  2. Add 3 cups confectioners’ sugar, ground cinnamon, vanilla extract and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  3. Spread the frosting on the cooled cake. Place the cake in the refrigerate for 30 minutes to set the frosting.