• Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.

Pumpkin Cake

• In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until fully combined.
• Add the flour, pumpkin pie spice, baking powder, cinnamon, and salt and whisk just until everything is combined.
• Scrape the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.

Small Batch Pumpkin Frosting

• In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon and mix on low speed until combined (30 seconds).
• Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.

Decorate

• Once the cake has completely cooled, use an offset spatula to spread on the frosting. Feel free to top with extra pumpkin spice seasoning or even sprinkles.
• Keep any leftover cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.