Ingredients
Yield: 6 to 8 servings
For the Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup granulated sugar
3 eggs
2/3 cup canned pure pumpkin
For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for sprinkling
Preparation
