Pumpkin Cake w/Cream Cheese Frosting

 There's something about pumpkin for me in the fall.  Its so comforting when I'm getting used to the cold nights again every fall!  This pumpkin cake really hits the spot for me, and apparently, some of my friends.  I brought this Pumpkin Cake with Cream Cheese Frosting to potluck last weekend, and it was gone before I could have a piece!   I would say... maybe people liked it?
 
Pumpkin Cake 
yield: 1-8x10 cake

2 1/2 cups flour (I use organic white spelt flour)  
1 cup organic brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt 
1-15 oz. can of pumpkin (or 2 cups cooked pumpkin)
1/2 cup water (or non-dairy milk)
1/2 cup maple syrup
1/2 cup light, non-gmo oil (like gmo-free Canola, or Safflower oil)
1 TB pure vanilla

1.  Preheat oven at 350 degrees. 
2.  Whisk together dry ingredients in large bowl, set aside.
3.  Whisk together (last five) wet ingredients in a bowl, until completely smooth.
4.  Add wet mixture into the dry, whisk until semi-smooth.
5.  Pour into greased cake pan.
6.  Bake for 30-40 minutes in a 350 degree oven, or 20-30 minutes in a 375 degree oven.  Its done when you poke in a toothpick in the center, and it comes out clean.



Cream Cheese Frosting
Yield: one 9x13 cake
 
8oz. Tofutti (or other brand of tofu) cream cheese, softened
1/3 cup non-hydrogenated vegan margarine or shortening
3 cups organic powdered sugar
1 tsp vanilla
a pinch of salt

1.  In mixer, place cream cheese and margarine and cream together.    
2.  Add the rest of the ingredients and beat until mixture is light and fluffy. 
3.  Spread on cooled Pumpkin Cake, or any cake of choice.