Preheat your oven to 350°F. It’s important to have your oven at the correct temperature to ensure even baking. Line an 8×8-inch pan with aluminum foil and spray it with cooking spray to prevent sticking; set aside.
In a large bowl, combine 2 large eggs, 1 cup granulated sugar, 1 cup pumpkin puree, ½ cup canola or vegetable oil, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract. Whisk them together until fully combined.
Now, add 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the mixture. Stir until just combined, being careful not to overmix. You want your batter to be light and airy.
Turn the batter out into your prepared pan, smoothing the top lightly with a spatula. It’s important to have a flat surface for even baking.
Bake in the preheated oven for about 35 to 40 minutes. I usually check around 36 minutes; the cake is done when the center is set, and a toothpick inserted comes out clean or with a few moist crumbs.
Once done, set the cake aside on a cooling rack to cool completely. This step is crucial; frosting a warm cake will cause the frosting to melt.
While the cake is cooling, prepare the frosting. In another large bowl (or the bowl of a stand mixer), add 6 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ½ teaspoon salt. Whisk until smooth and fluffy, or beat with an electric mixer.
Once the cake has cooled, turn the frosting out onto the top of the cake. Spread it evenly using a spatula or knife, creating a smooth layer. If you have leftover frosting, feel free to store it airtight in the fridge for up to two weeks.
Slice the cake into squares, serve, and enjoy the deliciousness of your Easy Pumpkin Spice Cake!
