The best pumpkin cake recipe ever! So easy to make and so moist, with a hint of warm fall spice and a thick blanket of tangy cream cheese frosting.
Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.
*Plain Greek yogurt can be substituted.