Pumpkin Cream Cheese Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Beat softened butter and granulated sugar on medium-high until pale and fluffy (about 2-3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until combined.
6. Spread the batter evenly into the prepared pan and bake on the center rack for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Beat the brick cream cheese on medium speed until completely smooth.
9. Add softened butter to the cream cheese and beat until pale and whipped.
10. Gradually add powdered sugar and salt on low speed, then stir in vanilla extract until a stable, velvety frosting forms.
11. Spread frosting evenly over the completely cooled cake using an offset spatula.