Get Your Fall Baking Started Early with Pumpkin Cake with Cream Cheese Frosting

Directions

1. Set an oven rack in the middle position and preheat to 350°F. Spray a 9x13-inch baking pan with cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large bowl, whisk together pumpkin purée, eggs, dark brown sugar, granulated sugar, vegetable oil, and yogurt until smooth.
4. Add the flour mixture to the wet ingredients and fold with a rubber spatula until just combined (no streaks remain). Do not overmix. Transfer batter to the prepared pan and spread evenly.
5. Bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Meanwhile, let cream cheese and butter sit at room temperature to soften for frosting.
6. Place the cake pan on a wire rack and cool completely, about 2 to 3 hours.
7. Beat the softened cream cheese and butter with the paddle attachment on medium speed until lightened and fluffy, about 3 minutes.
8. Stop the mixer, scrape down the bowl and paddle. Add powdered sugar, vanilla, and salt. Beat on low speed until sugar is incorporated (30 seconds), then increase to medium-high and beat until smooth and fluffy, about 3 minutes more.
9. Spread frosting evenly over cooled cake. Optionally, grate a cinnamon stick or nutmeg over the top with a Microplane to create a light dusting (or dust with extra pumpkin pie spice). Cut into pieces and serve.