Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon instant espresso powder (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans to ensure the cake releases easily after baking.
- In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined and no clumps remain.
- In a large bowl, beat the eggs. Add the pumpkin puree, vegetable oil, cooled espresso, and vanilla extract. Whisk until the mixture is smooth and the pumpkin is fully incorporated with the liquids.
- Gradually add the dry flour mixture into the wet ingredients. Use a spatula to fold the ingredients together gently. Be careful not to overmix, as this can make the cake tough; mix only until the flour streaks disappear.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
- In a clean bowl, beat the softened cream cheese and butter together until light and fluffy. Dissolve the instant espresso powder in a teaspoon of water and add it to the bowl. Gradually beat in the powdered sugar until the frosting is smooth and spreadable.
- Once the cake is entirely cool, spread a thick layer of the espresso cream cheese frosting over the top. For an extra touch, dust a little extra pumpkin spice or cocoa powder over the surface before serving.
- Cook Time: 60 minutes
- Diet: Vegetarian