8ouncesfull-fat cream cheesesoftened to room temperature
2cupspowdered sugar(confectioners sugar)
Instructions
To make the Cake:
Preheat the oven to 325℉. Grease a 9X13-inch pan with non-stick cooking spray.
In a large mixing bowl, mix together the oil, brown sugar, eggs, sour cream, pumpkin puree, and vanilla until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and stir just until no streaks of flour remain.
Pour batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool to room temperature on a wire rack before topping with the frosting.
To make the Frosting:
In a large mixing bowl using an electric handheld mixer, beat the softened cream cheese on high speed for 1 minute. Add the powdered sugar and mix on low speed until incorporated before turning the mixer up to high speed and beating for another 1 minute. Spread the frosting onto the fully cooled cake using an offset spatula.
Notes
*You may use plain, unsweetened yogurt in place of sour cream. However, the fat content in yogurt is lower and the cake might not be as moist.**Make sure you use pumpkin puréein this recipe, notpumpkin pie filling.***If you do not have each individual spice, you can use a pumpkin pie spice blend in their place.Store frosted cake covered in the refrigerator for up to 4 days.