Step 1

Preheat the oven to 350℉ and grease a glass 9x13 baking dish with butter or cooking spray.

Step 2

In a large mixing bowl, whisk together the sugar, eggs, pumpkin puree, oil, and vanilla together until well combined.

Step 3

Over a separate mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice. Give the dry ingredients a quick whisk to combine.

Step 4

Slowly fold the dry ingredients into the wet ingredients, stirring gently with a spatula to just combine, or until no flour pockets remain. Be careful to not overmix or your cake will be tough.

Step 5

Pour the pumpkin cake mixture into the greased baking pan and spread the cake batter out evenly in the pan.

Step 6

Bake for 28-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

Place the pan on a cooling rack and let cool completely before icing the cake.

Step 8

In a large bowl, beat butter and cream cheese together until creamy and smooth. Add in vanilla extract and 1 tablespoon of milk and quickly beat again.

Step 9

Add 2 ½ cups of powdered sugar and beat until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach the desired consistency. You are looking for a thick frosting that is easily spreadable.

Step 10

Spread the frosting over the cooled cake.

Step 11

You can serve the pumpkin cake immediately once frosted OR refrigerate it for 12 hours prior to serving, which I find gives you a more flavorful result.