Pumpkin spice cake with cream cheese icing isn't just perfect for Thanksgiving. It's the best dessert all year-round!

Here's what you'll need:

• Pumpkin puree
• Buttermilk
• Vegetable oil
• Eggs
• Vanilla
• Flour
• Brown Sugar
• Baking Soda
• Baking Powder
• Salt
• Ground Cinnamon
• Ground Nutmeg
• Ground Ginger

For the icing:

• Cream Cheese
• Unsalted Butter
• Powdered Sugar

The Process

Start by combining all the dry ingredients. In a large bowl, whisk together 2 cups of flour, 1 1/4 cups brown sugar, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.

Next, combine the wet ingredients. In separate bowl, whisk together 1 cup of pumpkin puree, 1/2 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract.

Then, pour the wet mixture into the bowl with the dry ingredients. Whisk until everything is smooth and thoroughly incorporated.

Grease a 13" x 9" cake pan. Pour the batter in. Use a spatula to spread the batter evenly in the pan. 

Bake the cake in an oven preheated to 350°F. Bake for 30-33 minutes or until a toothpick can be inserted and come out clean. Let the cake cool on the counter until cool to the touch.

While the cake is cooling, prepare the icing. Using a hand or stand mixer, cream 1 stick of unsalted butter and 1 block of cream cheese until smooth and fluffy. Make sure the butter and cream cheese are at room temperature. Next, add 3 cups of powdered sugar. Start with half of the powdered sugar and mix on low speed until incorporated. Then, add the rest on low speed as well. Once the powdered sugar is mostly mixed in, increase the speed to medium-high and mix for 30-45 seconds until the icing is smooth and fluffy. 

Using a spatula, spread the icing onto the cooled cake. Serve immediately or chill until ready to serve.