Easy Pumpkin Cake
Easy Pumpkin Cake
INGREDIENTS
FOR THE CAKE
- Cooking spray
- 2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 c. (1 stick) butter, softened
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 4 large eggs
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can pumpkin puree
FOR THE FROSTING
- 1 (8-oz.) block cream cheese, softened
- 4 tbsp. butter, softened
- 2 c. powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- Crushed gingersnaps, for topping
DIRECTIONS
- Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
- Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt.
- Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.
