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- 3 C all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1 teaspoons ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 Cup butter (2 sticks), softened
- 2 Cup light brown sugar, packed
- 1 can (15 oz.) solid pack pumpkin puree (1 3/4 C)
- 2 eggs
- 1/2 teaspoons vanilla extract
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 3½ cups powdered sugar
View Full Recipe at Greg's Kitchen
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