• Preheat the oven to 350°F (180°C) or 325°F (160°C fan) about 5–8 minutes before baking, so it’s ready and evenly heated by the time the batter is mixed.
• Grease and line an 8-inch (20 cm) square baking pan with parchment paper.
• Flour mixture: In a bowl, mix together flour, baking powder, salt, and pumpkin spice. Set aside.
• Pumpkin mixture: In a separate bowl, whisk together pumpkin purée, eggs, sugar, oil, and vanilla extract.
• Combine: Add the flour mixture to the pumpkin mixture.
• Stir gently until smooth and evenly mixed, don’t overmix.
• Pour the batter into the baking pan and gently tap or tilt the pan to smooth and level the top.
• Bake for 25–28 minutes, until golden, and a toothpick inserted into the middle of the cake comes out clean. Cool completely before frosting.

Buttercream Frosting

• In a bowl, beat butter, powdered sugar, and vanilla extract until smooth and creamy.
• Spread the frosting over the cooled cake and smooth with an offset spatula or spoon. Slice, serve, and enjoy.

Storage

• At room temperature: Keep covered for up to 3 days.
• Refrigerate: Store in an airtight container for up to 5 days, bring to room temperature before serving.
• Freeze (unfrosted): Wrap the cooled cake tightly and freeze for up to 2 months. Thaw completely at room temperature before frosting.