The neighborhood Halloween decorations aren’t even up and I am making Thanksgiving-ish desserts! However, these are exceptional. I used Kim’s gluten free flour so one of our friends could enjoy them.

It is moist, not too pumpkin-pie-ish and not too sweet. Easy, quick and delicious.

Pumpkin Cake

INGREDIENTS
• 14.5 ounces pumpkin puree
• ½ cup plain whole milk yogurt
• ½ cup unsalted butter (melted)
• 2 eggs (lightly beaten)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (Optional: use Kim’s gluten free AP flour.)
• ⅔ cup sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
Cream Cheese Frosting
• 226g full-fat brick cream cheese, softened to room temperature
• 113g unsalted butter, softened to room temperature
• 360g confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
METHOD

1. Preheat the oven to 375 F and line an 8×8-inch pan with parchment paper.
2. Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
3. Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
4. Pour batter into the prepared pan. Bake for 30-34 minutes or until a cake tester inserted into the center comes out clean. If the top of the cake darkens, tent with aluminum foil, reduce the heat to 350F and bake an additional 5 minutes until internal temperature reaches 195-200F.
5. Let the cake cool in the pan for 5 minutes. Then use the parchment paper to lift the cake out of the pan onto a wire rack to cool completely.
   
   Cream Cheese Frosting
6. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
7. Add confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 30g (1/4 c) of confectioners’ sugar (I add it).
8. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
9. Frost with cream cheese frosting, slice, and serve.