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For the Pumpkin Cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 15 ounces 100% pure pumpkin puree, Libby’s brand
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup canola oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 6 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar, sifted
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
