Pumpkin Cake with Cream Cheese Frosting

Preheat the oven to 350 F. Grease a 13 x 9-inch baking pan (or you can use two 8 x 8-inch round cake pans).

In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Set aside.

In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.

Mix the dry ingredients into the pumpkin mixture until just combined. Spread the batter into the prepared pan. Bake the 9 x 13 pan for 25-30 minutes or until a toothpick inserted into the middle comes out clean. I made the cake in two 8×8 pans which took about 22-25 minutes to bake. Transfer the cake(s) to a wire rack and allow to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon and mix again. Spread frosting on cooled pumpkin cake.

Recipe slighly adapted from: Sweet Pea’s Kitchen.