Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 tablespoon instant espresso powder
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee, cooled
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon cinnamon (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and espresso powder.
- In a separate medium bowl, beat the eggs. Add the pumpkin puree, vegetable oil, vanilla extract, and cooled brewed coffee. Whisk until the mixture is smooth and the pumpkin is fully incorporated into the liquids.
- Gradually pour the wet ingredients into the dry ingredients. Use a spatula or a whisk to gently fold the mixture together until just combined.
- Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack.
- While the cake cools, beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar until smooth. Spread the frosting over the cooled cake and finish with a light dusting of cinnamon or extra pumpkin spice.
- Cook Time: 60 minutes
- Diet: Vegetarian