1-1/2 cups + 2 Tbs. flour
1 cup sugar
1/2 cup solid pack pumpkin (not pumpkin pie mix)
1 Tbs. Pumpkin Pie Spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 Tbs. canola oil
3/4 cup water
1-1/2 Tbs. Butter, unsalted at room temperature
2 oz. cream cheese, at room temperature
1 cups powdered sugar
1 tsp. vanilla
Preheat oven to 350 degrees.
In a bowl or the 8 x 8 pan you are going to bake in place the flour, sugar, pumpkin pie spice, baking soda, and salt. Mix with a whisk until combined.
Make three indentations (wells) two small and one large one in the flour mixture. Pour the vanilla and vinegar into the small wells and the oil into the large well.
Pour the water over the whole mixture then add the pumpkin. Mix well until completely combined. If needed add more water up to a total of 3/4 cup.
Pour into an 8 x 8 baking dish.
Bake for 30-35 minutes or just until a toothpick inserted into the center comes out clean. Do not over bake. Mine was done at just 35 minutes exactly. Mine took 40 min
Cool the cake completely then frost. (If you want this to be a dairy free cake choose a frosting without an dairy products instead of the following)
To make the frosting place the butter and cream cheese in a bowl and beat until completely smooth.
Add the powdered sugar and vanilla extract and mix until it is smooth.
Spoon the whole bowl of frosting onto the cake and spread to the edges. Slice and serve.