Ingredients
Nonstick vegetable oil spray
1¼ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs, room temperature
1 cup (packed) light brown sugar
1 cup canned pure pumpkin
½ cup coconut oil, warmed, slightly cooled
Frosting
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temp
⅔ cup confectioners sugar, sifted
2 tablespoons pure maple syrup
Kosher salt
Preparation
Preheat oven to 350°. Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl. Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top. Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30-35 minutes. Let cool.
Frosting: Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.
