- 227 g all-purpose flour
- 150 g granulated sugar
- 50 g brown sugar
- 5 g (1 tsp) baking soda
- 2 g (1 tsp) ground cinnamon *note on step #3
- 1 g (1/2 tsp) ground ginger *note on step #3
- 0.5 g (1/4 tsp) ground nutmeg *note on step #3
- 0.5 g (1/4 tsp) ground cloves *note on step #3
- 3 g (1/2 tsp) table salt
- 2 eggs
- 110 g vegetable oil
- 80 g water
- 1 tsp vanilla extract
- 170 g pure pumpkin puree
- Cream cheese topping
- 85 g cream cheese, room temperature
- 27 g granulated sugar
- 2 g (3/4 tsp) all-purpose flour
- 5 g (1 tsp) milk
Cream cheese topping: smoothen the cream cheese until soft with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use.
Cake: In a medium bowl, whisk together flour, both types of sugar, baking soda, salt, and all of the ground spices until combined. (All of the ground spices can be substituted with 2 teaspoons of pumpkin pie spice if available).
In another medium bowl, whisk together the rest of the wet ingredients.
Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake.
Transfer the batter into an 8" (20 cm) square baking pan lined with parchment paper. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping.
Into a preheated oven at 350°F (180°C, bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve.