Pumpkin Cake (With Cream Cheese Frosting!)

livewellbakeoften.com

Ashley Yvonne Calvert

subheading: FOR THE PUMPKIN CAKE:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon salt

1 (15-ounce) can pumpkin puree

1 cup (240 ml) oil (canola or vegetable)

1 cup (200 grams) light brown sugar packed

½ cup (100 grams) granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

subheading: FOR THE CREAM CHEESE FROSTING:

1 (8-ounce) package brick-style cream cheese softened

½ cup (115 grams) unsalted butter softened

2 cups (240 grams) powdered sugar

1 teaspoon pure vanilla extract

Directions at livewellbakeoften.com

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