Ingredients:

  • 15 oz pumpkin puree
  • 3/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz full-fat cream cheese
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, eggs, and buttermilk until smooth and glossy.
  3. Sift all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt over the wet ingredients.
  4. Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  5. Pour batter into the prepared pan and bake for 30–35 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool completely.
  7. Beat room-temperature cream cheese and unsalted butter together until smooth.
  8. Add powdered sugar, ground cinnamon, and vanilla extract, beating until fluffy.
  9. Gradually stir in heavy cream until the desired frosting consistency is reached.
  10. Spread frosting evenly over the cooled cake and refrigerate for 2 hours to ensure frosting stability before serving.