• Preheat the oven to 350° and spray a 8x8 baking dish with non-stick cooking spray and then line with parchment paper. Spray parchment paper.

For The Gingerbread Cake

• In a medium bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin spice, and salt together. Set aside.
• Using a small saucepan, heat molasses and corn syrup together just until lukewarm.
• In another small saucepan, heat milk and brown sugar just until sugar has melted and mixture is lukewarm.
• While the milk mixture and the molasses mixture are cooling, cut butter into flour mixture with a pastry cutter or a fork, and mix until mixture are fine crumbles.
• Add milk mixture into flour mixture and stir until combined. Then add molasses mixture. Stir.
• Add egg and whisk until incorporated.
• Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
• Let cake cool completely in pan then remove from pan.

For The Cream Cheese Frosting

• In a medium bowl, beat butter and cream cheese together until light and fluffy.
• Add vanilla and powdered sugar. Beat until smooth.
• Frost cake once cake has cooled completely.