Photo: Philip Friedman; Styling: Colleen Riley   
Hands-On Time
20 Mins
Total Time
2 Hours
Yield
Serves 18

How to Make It

Step 1

Make the cake: heat oven to 350º F. Butter a 9-by-13-inch baking pan.

Step 2

Whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt in a large bowl.

Step 3

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.

Step 4

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.

Step 5

Cut into 18, 3 by 2-inch pieces

Chef's Notes

 

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Ratings & Reviews

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