🎃 For the Pumpkin Cake: – 1 cup canned pumpkin purée – 2 large eggs – 1/2 cup vegetable oil – 3/4 cup granulated sugar – 1 tsp vanilla extract – 1 cup all-purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1 tsp ground cinnamon – 1/4 tsp ground nutmeg 🧁 For the Frosting: – 4 oz cream cheese, softened – 2 tbsp butter, softened – 1 cup powdered sugar – 1/2 tsp vanilla extract
In a large bowl, whisk together pumpkin purée, sugar, eggs, oil, and vanilla. Mix until smooth and well blended for a moist cake base.
In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to distribute the spices evenly.
Add dry ingredients to the wet mixture and stir until just combined. Pour the batter into a greased baking pan and spread evenly.
Bake at 350°F for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Spread cream cheese frosting over the cooled cake. Slice and serve with a dusting of cinnamon or chopped pecans for a festive finish.
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