Ingredients:

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 15 oz pure pumpkin puree
  • 1 tbsp vanilla extract
  • 1 lb full-fat cream cheese, chilled
  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Place the pumpkin puree in a fine-mesh sieve over a bowl for 30 minutes to remove excess water.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Beat the softened butter and sugar on medium-high until pale and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each. Stir in the strained pumpkin puree and vanilla extract until smooth.
  5. Gradually add the flour mixture on low speed, mixing just until combined.
  6. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  7. Divide batter evenly among pans and bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely for 2 hours.
  9. Beat softened butter until creamy, then add chilled cream cheese and beat on medium-high until smooth.
  10. Gradually add powdered sugar, vanilla, and salt; whip on high for 2 minutes until stiff and velvety.
  11. Level the cooled cakes with a serrated knife and assemble by layering cake and frosting.