Pumpkin Spice Cake with Cream Cheese Frosting

For the cake:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 stick unsalted butter, room temperature

1 1/3 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup pumpkin puree

3/4 cup milk

For the frosting:

8 ounces cream cheese, room temperature

1 cup heavy whipping cream

1/3 cup granulated sugar

1 teaspoon vanilla

Preheat oven to 400 degrees F. Grease 9 inch springform pan.

In a medium bowl sift all of the dry ingredients, stir to combine.

In a large bowl, or stand mixer, beat together the butter and the sugar until it is creamy. Beat in eggs one at a time then add the vanilla. Add the milk and pumpkin puree, mix until well combined. Add the dry ingredients and mix well.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. 

Cool the cake for 10 minutes, then remove from pan and cool and additional 20 minutes.

Meanwhile, in a medium bowl, beat your cream cheese until it is soft and fluffy. In a separate bowl, using an electric mixer, beat the whipping cream until firm peaks form. Transfer 1/3 of the whipped cream to your cream cheese mixture, gently stir until combined. Add the remaining whipped cream. Gently stir until completely combined.

Frost your cooled cake.