Pumpkin Snack Cake

1. Preheat oven to 325º F.
2. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the sugar, vegetable oil, and pumpkin together on medium speed until light and fluffy.
4. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
5. Add the flour mixture and mix just until combined.
6. Prep an 8 x 8 inch pan by coating it with cooking spray and lining it with parchment.
7. Carefully pour the batter into the pan and smooth it out with an offset spatula. 
8. Bake for 33-35 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream Cheese Frosting

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.

Assembly

1. Spread frosting on top of the cake in an even layer.
2. Use the back of a spoon to create extra swirls. Enjoy!