Pumpkin Cake with Cinnamon Cream Cheese Frosting

I'm surprised I haven't turned orange yet from all the pumpkin I've consumed over the last few months! I seriously think I have an addiction and need to consult pumpkinholic anonymous. I recently saw a post for a Pumpkin Cake with Whiskey Whipped Cream. I'm not a huge fan of whipped cream but I am a fan of good old cream cheese icing! I personally think pumpkin and cream cheese are synonymous but maybe that's just me. I tried to take a picture of my masterpiece, but alas my camera failed me and it just looked like a white blob. I will give you the recipe as I prepared it and the link to the post where you can see The Pioneer Woman's original recipe and her photos.

PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 stick of softened butter
1 1/2 cups sugar
3 eggs
1 1/4 cup plain, unflavored yogurt
1 cup pumpkin puree

Preheat oven to 325 degrees.
Spray 9 x 13 inch pan with baking spray.
Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
Add yogurt and pumpkin and mix gently until just combined.
Add flour mixture in increments, beating until just combined.
Pour batter into pan and bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool completely.

CINNAMON CREAM CHEESE FROSTING

1 (8oz) block cream cheese, softened (I used the 1/3 less fat version to fool myself into thinking it was healthier!)
1/2 stick of butter, softened
2 cups confectioners sugar
1 tsp cinnamon

Cream butter and cream cheese together in medium bowl. Gradually add in confectioners sugar and cinnamon. You may need to add more or less sugar to achieve your desired taste and consistency.