Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 15 oz pumpkin purée
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 8 oz cream cheese
  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, pumpkin pie spice, and ground cinnamon until no clumps remain.
  3. In a large bowl, beat the pumpkin purée, vegetable oil, eggs, and vanilla extract until the batter is smooth and eggs are fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients. Stir with a spatula or mix on low speed only until just combined; do not overmix.
  5. Pour the batter into the prepared Bundt pan and smooth the top.
  6. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan before releasing.
  7. Prepare the frosting by beating cold cream cheese and softened unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract. Stir in heavy cream if needed for a pipeable consistency.
  8. Pipe the frosting onto the cooled cake in signature professional swirls using a piping bag with a large round tip.