– 2 c. all-purpose flour – 1 1/2 c. granulated sugar – 2 tsp. baking powder – 2 tsp. cinnamon – 1 tsp. baking soda – 1/2 tsp. salt – 1/4 tsp. nutmeg – 1 (15 oz.) can, pumpkin puree (not pumpkin pie filling) – 1 c. vegetable oil – 4 eggs, lightly beaten – 1 tsp. vanilla extract Cinnamon Cream Cheese Frosting: – 1/2 c. butter, room temperature (1 stick) – 1 (8 oz.) pkg. cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar – 1/2 tsp. cinnamon
Bake at 350 degrees for 26-28 minutes. Text with a toothpick inserted into the center of the cake - if the toothpick comes out clean, and crumb-free the cake is done.
While the cake is cooling, prepare the frosting. Using a hand or stand mixer, cream together the butter, cream cheese, and vanilla. Begin adding the powdered sugar one cup at a time. Add in the cinnamon and mix well.
Once cake is completely cool, frost the top of the cake with the cinnamon cream cheese frosting. Slice into bars and serve right away. Cover and refrigerate any leftovers.