Pumpkin cake with cream cheese frosting

Makes: 15 to 20 servings

For the cake:

Cooking spray

2 cups all-purpose flour

4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

3⁄4 teaspoon kosher salt

1 (15-ounce) can pumpkin puree

4 large eggs

1 cup packed dark brown sugar

1⁄2 cup granulated sugar

1/2 cup vegetable oil

1⁄2 cup plain whole or low-fat regular or Greek yogurt

For the cream cheese frosting:

2 1⁄2 cups powdered sugar

8 ounces full-fat cream cheese, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon vanilla extract

1⁄4 teaspoon kosher salt

1 cinnamon stick or whole nutmeg, for grating (optional)

Make the cake:

1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

2. Place 2 cups all-purpose flour, 4 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda and 3⁄4 teaspoon kosher salt in a medium bowl and whisk to combine.

3. Place 1 can pumpkin puree, 4 large eggs, 1 cup packed dark brown sugar, 1⁄2 cup granulated sugar, 1⁄2 cup vegetable oil and 1⁄2 cup plain yogurt in a large bowl and whisk until smooth.

4. Add the flour mixture to the wet ingredients and fold together with a rubber spatula until just combined and no streaks of flour remain; do not overmix. Transfer the batter to the baking pan and spread into an even layer.

5. Bake until a tester inserted into the center comes out clean, 35 to 45 minutes. Meanwhile, place the 8 ounces cream cheese and 1 stick unsalted butter for the frosting in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature to soften.

6. Place the cake on a wire rack and let cool completely, 2 to 3 hours.

Make the frosting:

1. Beat the softened cream cheese and butter with the paddle attachment on medium speed until lightened in color and fluffy, about 3 minutes.

2. Stop the mixer and scrape down the sides of the bowl and the paddle. Add 2 1⁄2 cups powdered sugar, 1 teaspoon vanilla extract and 1⁄4 teaspoon kosher salt. Beat on low speed until the sugar is incorporated, about 30 seconds. Increase the speed to medium-high and beat until the frosting is smooth and fluffy, about 3 minutes more.

3. Spread the frosting in an even layer over the cooled cake. Grate a cinnamon stick or nutmeg over the cake with a Microplane until covered with a light dusting if desired (or dust with more pumpkin pie spice). Cut into pieces and serve.

Note: If you don’t have pumpkin pie spice, mix 2 teaspoons ground cinnamon, 1 1⁄4 teaspoons ground ginger, 1⁄2 teaspoon ground nutmeg and 1⁄4 teaspoon ground cloves together instead.