Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup buttermilk
1 teaspoon vanilla extract
Cream cheese frosting (optional)
Directions
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Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, then stir in the pumpkin puree, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool before frosting.
Optional: Frost the cake with cream cheese frosting. Store any leftovers in the refrigerator for up to 3 days.
Enjoy a slice of this Better Than Fall Pumpkin Cake with coffee or tea. Get creative with different toppings and variations!
