Ingredients:

• 1 cup all purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 1/8 teaspoon nutmeg

• 2/3 cup canned pumpkin (not pumpkin pie mix)

• 1/2 cup sugar

• 1/2 cup vegetable oil (I use avocado oil)

• 2 eggs

• Frosting:

• 1 ounce cream cheese at room temperature

• 1 Tablespoon butter, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla

• 3-4 teaspoons milk

Instructions:

1. Preheat oven to 350° F.

2. Line a 9-inch square pan with foil or parchment paper.

3. Sift the dry ingredients onto wax paper or into a bowl. Set aside.

4. With an electric hand mixer, beat the pumpkin, sugar, oil & eggs for 30 seconds.

5. On low speed stir in the dry ingredients, mixing for 30 seconds until smooth.

6. Spread evenly into pan, smoothing the top. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

7. Cool completely and frost. Keep refrigerated.

8. Frosting: In a small bowl, beat the first 4 ingredients and slowly add the milk until it’s spreading consistency.