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Ingredients:
3/4 cup unsalted butter, softened
1 1/2 cup sugar
1/2 tsp pure vanilla
3 tbsp canola oil
3 large eggs
1 large egg white
1 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 3/4 cup pumpkin puree
Cinnamon Cream Cheese Frosting:
2 (8 oz.) packages cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp pure vanilla
2 tsp ground cinnamon
Instructions:
For the pumpkin cake, start by preheating your oven to 350°F and spraying your cake pans with baking spray. In a stand mixer, cream together the softened butter and sugar until light and fluffy. Blend in the pumpkin puree, vanilla, and canola oil until well combined. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix these dry ingredients into the wet mixture until just combined. Divide the batter evenly among the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before leveling the tops. For the cinnamon cream cheese frosting, cream together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the cinnamon and vanilla. Continue mixing until the frosting is smooth and holds stiff peaks. To assemble, place the first cake layer on a cake board and spread 1 cup of frosting evenly over the top. Add the second cake layer and another cup of frosting. Top with the final cake layer, then frost the entire cake with the remaining frosting. Use a piping bag with some of the frosting to create dollops on top for a decorative finish. Slice and enjoy!
