Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper. Mix dry ingredients in a large bowl. In a separate bowl, whisk sugars, oil, eggs, pumpkin, and vanilla. Combine wet and dry ingredients gently until just mixed.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread frosting evenly over cooled cake. Serve and enjoy!
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to sit at room temperature for 30 minutes before serving to enhance flavor and texture.
- Optional garnishes include cinnamon, pumpkin seeds, or whipped cream for a festive presentation.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
