The Ultimate Pumpkin Spice Cake with Creamy Icing Recipe

Try this delicious Pumpkin Spice Cake with Creamy Icing for the perfect fall dessert. Moist, spiced, and irresistible

Preheat your oven to 350˚F and prepare a 13×18-inch sheet pan by spraying it with non-stick spray. Rub with a paper towel to ensure an even coating.

Melt the butter by microwaving it in a medium bowl for 60-90 seconds, covering with a damp paper towel.
Stir in the brown sugar, white sugar, and pumpkin puree until smooth. Then, whisk in the eggs and vanilla extract until fully combined.
Add the pumpkin pie spice, baking powder, baking soda, and salt, whisking until the mixture is smooth.

Gradually add the flour and whisk until the batter is lump-free and smooth.
Pour the batter into the prepared pan, smoothing the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (the cake should reach an internal temperature of 205-210˚F). Allow the cake to cool completely.
For the icing, soften the cream cheese in the microwave for 20 seconds, then stir in 1 tablespoon of half and half until smooth. Add the remaining 3 tablespoons of half and half and whisk until fully combined.

Melt the butter in the microwave, then stir it into the cream cheese mixture along with the vanilla seeds or extract. Whisk until smooth.
Gradually add the powdered sugar, whisking until creamy and smooth. If the icing is too thick, add more half and half; if too thin, add more powdered sugar.
Spread the icing evenly over the cooled cake. Optionally, use the back of a spoon to create decorative swirls.

Details:
This pumpkin spice cake is perfect for fall gatherings or any occasion needing a delicious treat with a touch of autumn flavor. The creamy icing adds the ideal sweetness to balance the spiced cake.