# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 3 large eggs, room temperature
12 - 2/3 cup vegetable oil
13 - 1 cup canned pumpkin puree
14 - 1 teaspoon pure vanilla extract
→ Frosting
15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1/2 teaspoon pure vanilla extract
19 - 1 tablespoon milk
# Method:
01 - Grease a 9x13-inch baking pan thoroughly with butter or non-stick spray and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves until evenly combined.
03 - In a separate bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth.
04 - Add the dry mixture to the wet ingredients gradually, stirring until a uniform batter forms. Avoid overmixing.
05 - Pour the batter into the prepared pan, leveling the top. Bake in a preheated 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool completely in the pan on a wire rack before frosting.
07 - Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then blend in vanilla extract and milk until smooth and spreadable.
08 - Evenly spread the frosting over the cooled cake. Cut into squares for serving.
