Ingredients

Cake:
2½ cups all purpose flour*
1 teaspoon baking soda
2 teaspoons baking powder
2½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground star anise optional
½ teaspoon kosher salt
½ cup unsalted butter softened to room temperature
½ cup canola or vegetable oil
1¼ cups granulated sugar
½ cup light brown sugar packed
3 large eggs
2 teaspoons pure vanilla extract
15 oz can pumpkin puree (not pie filling)
Frosting:
4 oz cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1½ cups powdered sugar
¼ teaspoon cinnamon
½ teaspoon pure vanilla extract
milk (a couple tablespoons) to thin

Instructions

Cake:
Preheat oven to 350°F with a rack in the center of the oven.
In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
Frosting:
Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Once well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency. I used between 2-3 tablespoons, I wanted the frosting thin enough to drizzle. To frost the cake as I did, add the frosting to a piping bag with the edge snipped off (I did not use a tip). Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again (in a back and forth-zigzag type of pattern). Store in the fridge or at cool room temp.
Notes
*To measure the flour: fluff the flour several times with your measuring cup, scoop a heaping portion and level it off with the back of a knife.
SERVING: The flavor and texture of this cake is best when served at room temperature.
STORAGE: This cake can be stored in the refrigerator for up to 3 days, bringing slices to room temperature before serving. Individual slices can be frozen for up to three months. If freezing the whole cake I would do so without the frosting and add it after thawing

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