Perfectly spiced, moist pumpkin cake is topped with tangy cream cheese frosting for an easy and delicious dessert that's as perfect for a weeknight as it is for your Thanksgiving table.
Preheat oven to 350°F. Spray (1) 9x13-inch cake pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt.
Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
Transfer batter to prepared pan.
Bake in preheated oven for 30-35 minutes, rotating the pan just past the halfway point, or until toothpick inserted near the center comes out clean.
Cool completely before preparing the cream cheese frosting.
For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy – about 2 minutes. Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla. If frosting appears to be too thick, slowly add in a little milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spread over cooled cake.
Notes
If you really love frosting, you may want to double the frosting ingredients.