Pumpkin Cake

Directions

1. Set an oven rack in the middle position and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper and coat with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, nutmeg, and ginger.
2. In a large bowl, use a hand mixer (or a stand mixer with the whisk attachment) to beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the pumpkin puree and vanilla until combined. Add the dry ingredients and mix just until incorporated.
3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool completely.
4. In a large bowl, beat the softened cream cheese and butter with a hand mixer (or stand mixer with whisk attachment) until smooth. Add the confectioners’ sugar and beat until no lumps remain, then mix in the vanilla and a pinch of salt.
5. Lift the cake out of the pan using the parchment and place it on a platter or cutting board. Frost the cake with an offset spatula and sprinkle cinnamon on top.