Pumpkin Snack Cake with Cinnamon Cream Cheese Frosting

I have a new favorite combination - pumpkin and whole wheat flour.  Somehow the wholesome, nuttiness of the wheat is a perfect match for the sweet and creaminess of the pumpkin.  I just love pairing the 2 together whenever I get a chance.  Somehow it makes me feel slightly less guilty about eating sweets knowing that there are wholesome grains in it!

Thanks to this Pumpkin Snack Cake, I've also found that I prefer butter to oil when baking with pumpkin.  I realize most people would choose butter over oil, given the choice, but this cake really exemplified that for me.  It lends an extra richness to the cake that I just don't think oil provides.

With those 2 nuggets of information, I present to you one heck of a great cake!  I have made many iterations similar to this one but for whatever reason, this one ranks among the best.  It's the perfect sweetness, texture, and flavor.  Colin and I ate the entire pan of this, with the exception of 3 pieces that we gave away.  Delicious!

Pumpkin Snack Cake with Cinnamon Cream Cheese Frosting
adapted from First Look Then Cook (originally from Cooking Light)

Cake:

• 10.1  ounces white/wheat blend flour (about 2 1/4 cups)
• 2 1/2  teaspoons  baking powder
• 2  teaspoons  ground cinnamon
• 1 tsp nutmeg
• 1/4  teaspoon  salt
• 3/4 cup  packed brown sugar
• 1/4 cup white sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1  (15-ounce) can pumpkin puree (or butternut squash)
• Cooking spray

Frosting:

• 1/2 teaspoon  vanilla extract
• 1/2 (8-ounce) package 1/3-less-fat cream cheese
• 1  cups powdered sugar
• 1/2 tsp cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, nutmeg, and salt in a small bowl, stirring with a whisk.

Combine both sugars, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To prepare the frosting, beat cream cheese and vanilla with a mixer at medium speed until combined. Gradually add the powdered sugar and cinnamon, beating until well combined. Spread frosting evenly over top of cake.

Linking up to the Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Housewife.  A big thanks to Kristen for taking over this group!  

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