I really need you to believe us when we say we are obsessed with this cake. It’s easily one of our favorite pumpkin desserts and we aren’t just saying that. The cake stands tall and proud, actually tastes like pumpkin, and is so fluffy and moist. It’s the most addicting fall treat that we crave year round.

Easy Pumpkin Cake

YIELDS: 12 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 45 MINS

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

1. 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.
2. 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.
3. Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
4. 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.
5. 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.

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