Ingredients:

  • 2 cups (250g) pumpkin puree
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • 16 oz (450g) mascarpone cheese
  • 8 oz (225g) cream cheese
  • 4 cups (480g) powdered sugar
  • 1 cup (240ml) heavy whipping cream
  • 1 tsp (5ml) vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla. Beat on medium speed until the mixture is smooth and slightly pale.
  3. Sift together the flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.