½cup(4 oz.) unsalted butter,softened to room temperature
⅓cup(2.5 oz.) granulated sugar
⅛cup(1.3 oz.) packed brown sugar
2largeeggs
⅓cuppumpkin puree (not pumpkin pie filling)
Instructions
Preheat oven to 350 degrees Farenheit
Grease and flour a 4-cup bundt pan
In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
In large bowl, beat the butter, granulated sugar and brown sugar with a stand mixer or electric hand mixer on medium speed about 2 minutes or until well blended.
Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
Spread batter evenly into the bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Dust with powdered sugar, or make a delicious glaze with powdered sugar and milk for the top!