Ingredients:

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: pecans or walnuts, chopped
  • Optional: cinnamon or powdered sugar for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the cake pans and line bottoms with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In a separate large bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.
  5. Divide batter evenly between pans. Bake for 35-40 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
  6. Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Chill if needed.
  7. Frost and assemble the cake: place one layer on a plate, spread frosting, add the second layer, apply a thin crumb coat, chill briefly, then frost sides and top. Decorate with nuts or dusting if desired.
  8. Slice and serve at room temperature for best flavor.