I think this wee cake is the easiest and quickest way to enjoy this season of pumpkiny goodness, and is adapted from Disney’s Spoonful (Yeah. Disney. Who knew?). Spray a 9″ x 13″ pan with cooking spray or line it with parchment paper (the spray actually works better in this particular case) and preheat your oven to 350°F.
In a large bowl, mix together 4 eggs, 1 15oz can pumpkin purée (that’s half of one of those giant E.D. Smith cans, FYI), 1 1/3 cups sugar, and 1 cup vegetable oil.
In a measuring cup or small bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and a teaspoon each ground cloves and allspice, if you’re feeling adventurous and SPICY.
Add your floury ingredients to your pumpkiny ingredients and give that a good whisking. TADA. There’s your batter. That was easy.
Spread the batter into the baking dish and bake for 25-35 minutes, until a toothpick inserted in the centre comes out clean. Set that sucker on a wire rack to cool completely. You can either tip it out onto another plate or leave it in there, your choice.
While that’s on the go, get out another bowl and chuck in 4oz plain cream cheese (that’s half the 250g-ish blocks you get in the store), 1/4 cup softened butter, and 2 teaspoons vanilla and beat the crap out of it with an electric mixer.
Sift in 2 cups icing sugar and beat more crap out of it until you get icing. Such beauty from such violence.
Spread that luscious cream cheesiness on your cooled cake and cut that baby into squares.
So moist and fantastic. If you don’t like your pumpkin cakes to be super sweet, then I’d cut the sugar to 1/2 or 3/4 of a cup.
There was none left before long, so make sure you get a taste before they’re all gone!