Ingredients:

  • 2 cups (250 g) all-purpose flour, spooned into the cup and leveled
  • 2 teaspoons (5 g) ground cinnamon
  • 2 teaspoons (5 g) pumpkin pie spice
  • 1 teaspoon (5 g) baking soda
  • 3/4 teaspoon (4 g) fine salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs (150 g), at room temperature
  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1 cup (245 g) pure pumpkin purée (not pie filling)
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup (55 g) unsalted butter, softened
  • 3 tablespoons (45 ml) pure maple syrup
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1/8 teaspoon (0.75 g) fine salt
  • Flaky sea salt, a light pinch (about 0.5 g), for finishing

Instructions:

  1. Heat the oven to 180°C (350°F). Grease a 9x13-inch metal pan and line it with parchment so the paper overhangs two sides.
  2. In a medium bowl, whisk the flour, cinnamon, pumpkin pie spice, baking soda and fine salt until evenly combined.
  3. In a mixer bowl, beat the eggs, granulated sugar, brown sugar and vanilla on medium-high for 3 to 4 minutes, until pale, thick and falling in ribbons that sit on the surface for a few seconds.
  4. Reduce the speed to low. Pour in the olive oil in a thin, steady stream over about 1 minute. The mixture should look thick, smooth and glossy.
  5. Add the pumpkin purée and milk and mix on low until combined. Scrape down the bowl. If the batter looks slightly grainy, beat on low for another 30 seconds.
  6. Add the dry ingredients in two additions, mixing on low just until no white streaks remain. A few small lumps are fine. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, until the top is golden-brown, springs back when lightly pressed, and a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. The edges should begin to pull away from the pan.
  8. Cool the cake in the pan on a wire rack for 15 minutes. Lift it out using the parchment overhang, place it on the rack and cool to room temperature, about 45 more minutes, before frosting.
  9. While the cake cools, beat the softened cream cheese and butter on medium for about 2 minutes, until smooth.
  10. Add the maple syrup and fine salt and beat until combined. Reduce the speed to low and add the sifted powdered sugar gradually, then increase to high and beat for 1 minute until fluffy and spreadable.
  11. Spread the frosting over the fully cooled cake with an offset spatula, creating soft swoops and waves. Sprinkle lightly with flaky sea salt.
  12. Cut into 15 squares for serving.