Ingredients

• 2 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 3/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup butter
• 3 cups powdered sugar
• 6 tablespoons honey
• 1/4 teaspoon cinnamon
• small pinch of kosher salt

Instructions

1. Preheat oven to 350°F.

2. Grease 9×13 pan.

3. Combine flour, baking powder, spices and salt in medium bowl.

4. Beat sugar, butter and vanilla in large mixer bowl.

5. Add eggs one at a time, beating well after each.

6. Beat in pumpkin.

7. Gradually beat in flour mixture until combined – but do not overmix

8. Spread into prepared pan.

9. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

10. Cool completely in pan.

11. While the cake is cooling, make the honey frosting: Thoroughly cream butter and sugar, add in honey and beat until light and spreadable. Stir in pinch of kosher salt.

12. Spread frosting over the cake and cut into squares.