• 1 cup unsalted butter softened to room temperature (226g) • 1 cup granulated sugar (200g) • ½ cup light brown sugar firmly packed (100g) • ½ cup canola oil or vegetable oil (120ml) • 2 cups pumpkin puree* (488g) • 4 large eggs room temperature preferred • 1 Tablespoon vanilla extract • ¼ cup milk (60ml) • 2 ½ cups flour (310g) • 1 ½ teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 4 teaspoons pumpkin spice • 1 teaspoon cinnamon

Cream Cheese Frosting • 8 oz cream cheese softened (225g) • ½ cup unsalted butter softened (113g) • 1 vanilla bean, scraped or  1 teaspoon vanilla extract • ⅛ teaspoon salt • 3 ½ cups powdered sugar (435g)

Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.

Add oil and pumpkin then beat to combine.

Add eggs one at a time, stirring well after each addition.

Stir in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.

In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).

Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl).

Divide batter evenly into prepared cake pans.

Bake on 350F (175C) for 40-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.

Now for the Frosting... In a large bowl, combine butter, cream cheese, vanilla extract and salt and beat until smooth, creamy, and well-combined.

Gradually add powdered sugar to mixture until well-combined, smooth, and light.

Once cakes have cooled, ice/assemble cakes by first leveling the cakes, generously icing between layers, applying an even layer on the top of the cake.

Frost the second layer of the cake with a generous amount of frosting on top and a semi-naked layer on the sides.

Slice and Enjoy!