Pumpkin Cake With Cinnamon Frosting

Can you say pumpkin, yes here is another delicious pumpkin cake, with a creamy cinnamon cream cheese frosted 3 layered cake. This is a cake that is super moist, with pumpkin, warm fall spices and an amazing frosting. I can literally eat the frosting alone which is so good.
My pantry is now filled with cans of pumpkin, fall spices, squash on my counter, apples, caramel, sprinkles galore, I am ready and have been baking all my fall favorites. I love pumpkin everyone knows, after I saw and made this recipe a long time ago, I just knew from the ingredients, I would love it and we do. I have served this at parties and also holidays, this is a cake I will make at home and share a little with my family then I get the rest..

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 cups granulated sugar
• 3/4 cup packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable or canola oil, divided
• 4 large eggs
• 2 tsp vanilla extract
• 1 3/4 cup ( 15 ounce can)canned pumpkin puree
• 1/2 cup milk
Frosting
• 12 oz. cream cheese, softened
• 3/4 cup butter, softened 
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4-5 cups powdered sugar
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Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside. 
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. 
• In a bowl of an electric stand mixer fitted with the paddle attachment, beat together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy, scraping down the sides. Then mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. 
• In a bowl whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
• Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting, let cake rest in refrigerator for a little while in a cake carrier for a clean cut slice. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving. 
For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy Note: (if frosting is a little to thin place in the refrigerator before spreading on cake)
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• Recipe SourceCake - Cooking Classy, frosting inspired by Novice Chef
• recipe and photo source: http://www.cookingclassy.com/2014/09/pumpkin-cake-cinnamon-cream-cheese-frosting/