Pumpkin Cake with Cream Cheese Icing
  1. Preheat oven to 350 degrees. Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside. Beat together eggs, sugars, oil, and pumpkin puree in the bowl of a stand mixer. Slowly add in dry ingredients a little at a time, until just combined. Pour into greased 9×13 pan. Bake for 25-30 minutes or until set. Cool completely.
  1. Beat softened cream cheese, butter, and vanilla until well blended. Slowly beat in powdered sugar and beat until nice and fluffy. Spread icing over cooled cake and refrigerate until ready to serve. Keep leftovers in the fridge.