Pumpkin Cake with Cream Cheese Frosting | Hat and Bings

Ingredients

• 1 2/3 cups fresh pumpkin puree (, I use this (Note 1)
• 15 oz / 425g canned pure pumpkin (, 1 can (Note 1)
• 4 large eggs (55-60g/2oz each), at room temperature )
• 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
• 1 cup vegetable or canola oil (or other neutral flavoured oil)
• 2 cups plain/all-purpose flour
• 4 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp cooking / kosher salt (Note 3)
• 6 oz / 180g cream cheese (block, at room temperature (Note 4)
• 1 cup / 225g unsalted butter (, softened)
• 1 tsp vanilla extract
• 4 cups soft icing sugar / powdered sugar (, sifted (Note 5)
• 1/3 - 1/2 cup maple syrup (don't be shy!)
• 1/2 cup pecans (, roughly chopped)