Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners.
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. Scrape bowl as needed. Mix in baking soda, baking powder, salt and spices. Mix in flour, followed by pumpkin puree. Continue mixing until fully combined and no streaks remain.
Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes or until easy to handle, then transfer to a wire rack to cool completely.
In a large bowl or stand mixer, beat together cream cheese and butter until fully combined. Add vanilla, followed by brown sugar. Mix until combined. Add 1 cup of powdered sugar at a time until fully added. Mix well until no fully combined. Transfer frosting to a large piping bag, fit with a piping tip.*
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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