Ingredients:
- 1 (15-ounce) can of pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) container whipped topping (like Cool Whip)
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (for drizzling)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- In a large bowl, combine the pure pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are alright.
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake cools, in a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Fold in the whipped topping and the teaspoon of vanilla extract until everything is thoroughly mixed.
- Once the cake is completely cooled, spread the cream cheese topping evenly over the top of the cake.
- Drizzle caramel sauce over the cream cheese topping and sprinkle with chopped pecans or walnuts if desired.
- Cut into squares and serve. Enjoy!