Name: Pumpkin Cake with Cream Cheese Frosting
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: Pumpkin Cake:; 2 cups all-purpose flour (250 g); 2 teaspoons cinnamon; 1/2 teaspoon ginger powder; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup vegetable or canola oil (240 ml); 3/4 cup brown sugar (158 g); 3/4 cup granulated sugar (150 g); 3 large eggs; 2 teaspoons vanilla extract; 1 tablespoon orange zest; 15 oz pumpkin puree (about 2 cups); Brown Butter Cream Cheese Frosting:; 1/2 cup unsalted butter (112 g); 8 oz full-fat cream cheese (226 g); 3 – 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon whipping cream (optional)

Description

This pumpkin cake is flavorful, moist, and spiced perfectly. Frost with either a brown butter cream cheese frosting or classic cream cheese frosting for a creamy, not-too-sweet finish with a warm undertone from the brown butter option.

Ingredients

Pumpkin Cake:
2 cups all-purpose flour (250 g)
2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable or canola oil (240 ml)
3/4 cup brown sugar (158 g)
3/4 cup granulated sugar (150 g)
3 large eggs
2 teaspoons vanilla extract
1 tablespoon orange zest
15 oz pumpkin puree (about 2 cups)
Brown Butter Cream Cheese Frosting:
1/2 cup unsalted butter (112 g)
8 oz full-fat cream cheese (226 g)
3 – 3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon whipping cream (optional)

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Instructions

Preheat oven to 350°F (180°C) and grease/flour a 9×13-inch pan.
Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
In a separate bowl, beat oil, sugars, eggs, vanilla, orange zest, and pumpkin puree until smooth.
Make a well in dry ingredients, pour wet mixture, stir until smooth.
Pour batter into pan, smooth top, bake 35-40 minutes. Cool completely.
Brown Butter Frosting: Brown butter, cool, then beat until creamy. Add cream cheese and powdered sugar, beat until smooth. Add vanilla, salt, and cream if needed.
Classic Cream Cheese Frosting: Beat butter, add cream cheese, beat smooth. Add powdered sugar, vanilla, salt; mix until smooth.
Frost cooled cake and serve.

Notes

Use 100% pure pumpkin puree, not pie filling.
Use full-fat brick style cream cheese.
Cake can be made 1 day ahead, store covered at room temperature or fridge.
Brown butter can be prepared 1 day ahead and chilled until ready to use.
Leftovers can be stored in fridge up to 4 days. Let sit 30 minutes before serving.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American