Pumpkin Cake

• Nonstick vegetable oil spray
• 11/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs, room temperature
• 1 cup (packed) light brown sugar
• 1 cup canned pure pumpkin
• 1/2 cup coconut oil, warmed, slightly cooled
• Frosting
• 4 ounces cream cheese, room temperature
• 2 tablespoons unsalted butter, room temp
• 2/3 cup confectioners sugar, sifted
• 2 tablespoons pure maple syrup
• Kosher salt

1. Preheat oven to 350u0b0. Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.
2. Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top.
3. Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30-35 minutes. Let cool.
4. Frosting:
5. Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.

vegetable oil spray, flour, whole wheat flour, baking powder, ground cinnamon, ground ginger, kosher salt, ubc, ubc, ground cloves, eggs, light brown sugar, pumpkin, coconut oil, frosting, cream cheese, unsalted butter, confectioners sugar, maple syrup, kosher salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-cake-52947641 (may not work)