Ingredients
2 ¼cupsall-purpose flour
1tspbaking powder
1tspbaking soda
¾tspsalt
2tspground cinnamon
½tspground nutmeg
½tspground ginger
¼tspground cloves
1cupgranulated sugar
¾cuplight brown sugarpacked
½cupunsalted buttermelted and cooled slightly
½cupvegetable oil
4largeeggs
1 ¾cuppumpkincanned
⅓cupmilk
1 ½tspvanilla extract
½cuppecansfinely chopped (optional)
12ozcream cheesenearly at room temperature
¾cupunsalted butternearly at room temperature
4cupspowdered sugar
½tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray, then set aside.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar.
Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla, and milk and blend until combined.
With mixer set on low speed, slowly add in flour mixture and mix until combined.
Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it’s evenly incorporated.
Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven for 20 to 25 minutes, until toothpick inserted into center comes out clean.
Allow to cool completely on a wire rack.
In the bowl of an electric stand mixer, whip together butter and cream cheese until light and fluffy.
Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy.
Frost the pumpkin cake with cream cheese frosting and top with nuts if desired. Serve and enjoy!
