Frosted Pumpkin Cake

I tried this recipe out of the latest Cooking Light Magazine and it was very yummy. I love all things pumpkin!

Cake:
2 1/4 cups flour
2 1/2 t. baking powder
2 t. cinnamon
1/4 t. salt
1 cup packed brown sugar
1/4 butter, softened
1 t. vanilla extract
2 large eggs
1 (15 oz) can pumpkin puree
Cooking spray

Frosting:
2 T butter, softened
1/2 t. vanilla extract
1 (8 oz) package 1/3 less-fat cream cheese
2 cups sifted powdered sugar

Preheat oven to 350. Combine flour, baking powder, cinnamon, and salt in a small bowl, and stir with a whisk. Set aside. Combine brown sugar, 1/4 cup butter, and 1 t. vanilla extract in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 9 X 13 inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To prepare the frosting, combine 2 T butter, 1/2 t. vanilla extract and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.