Pumpkin Spice Cake

I'm a little behind but thought I'd share one of my Thanksgiving deserts- Pumpkin Spice cake with Honey Cream Cheese Frosting via Martha Stewart. I'll transcribe the recipe here even though I did end up following it to the letter.



The cake was moist but still lighter than the traditional "pumpkin bars". In an ode to the little candy corn-like pumpkins my Mom always but on top of said pumpkin bars I made little pumpkins out of marzipan and dusted them with some gold edible Pearl/Luster Dust.



Pumpkin Spice Cake With Honey Frosting
For the cake:

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 2 large eggs
• 1 1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin puree

For the Honey Frosting:

• 1/2 cup (1 stick) unsalted butter, very soft
  
• 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
• 1/4 cup honey

Preheat oven to 350°F. Butter a 9-inch square pan.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.

Spread top of cooled cake with honey frosting. Cut cake into squares to serve.