1 cup (2 sticks) unsalted butter, melted, plus more for the pan
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
4 large eggs
2 cups granulated sugar
1 15-ounce can pure pumpkin puree
1/2 teaspoon pure vanilla extract
For the frosting:
8 ounces cream cheese, at room teperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoons pure vanilla
pinch fine salt
How to Make It
Make the cake: heat oven to 350º F. Butter a 9-by-13-inch baking pan.
Whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt in a large bowl.
In a separate bowl whisk together eggs and granulated sugar until the sugar dissolves. Whisk in pumpkin puree, vanilla, and butter. Add the dry ingredients and stir to combine. Transfer to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan.
Make the frosting: beat the cream cheese, butter, confectioners sugar, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Frost the cooled cake.
Cut into 18, 3 by 2-inch pieces
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.