Pumpkin Cake with Cream Cheese Frosting

Preheat oven to 350 degrees F (175 C). Butter a 9x12 inch pan and set aside.

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Set aside.

In a separate bowl, combine the pumpkin puree, vegetable oil, lightly beaten eggs, and vanilla extract. Whisk together until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be slightly thick. Spread the batter evenly into the prepared pan.

Bake at 350 degrees F (175 C) for 26-28 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the pan.

While the cake is cooling, prepare the cream cheese frosting: Using a hand mixer, cream together the room temperature butter, room temperature cream cheese, and vanilla extract until smooth. Begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl as needed. Mix until the frosting is thick and smooth. Add 1-3 tablespoons of milk until desired consistency is reached.

Once the cake is completely cool, frost the top of the cake evenly with the cream cheese frosting.