Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients

• 2 cups flour
• 1.5 cups sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp pumpkin pie spice
• 15 oz can pumpkin puree
• 1 cup vegetable oil
• 4 eggs lightly beaten
• 1 tsp vanilla extract or paste

Cinnamon cream cheese frosting

• 1/2 cup butter, room temp
• 8 oz block of cream cheese, room temp
• 2 tsp vanilla extract or paste
• 4 cups powdered sugar
• 1/2 tsp cinnamon

Directions

1. Preheat oven to 350 degrees and spray a baking sheet with nonstick spray. Set aside
2. In a large mixing bowl whisk together dry ingredients: flour, sugar, baking powder, cinnamon, baking soda, salt and pumpkin pie spice. Set aside
3. In a separate bowl, combine the wet ingredients: pumpkin, vegetable oil, eggs and vanilla. Whisk together until smooth.
4. Gradually add the wet ingredients to the dry ingredients until mixed well. Batter will be slightly thick. Use a soft spatula and spread the batter evenly into the prepared baking sheet
5. Bake at 350 degrees for 26-28 minutes. Test with a toothpick inserted into the center of the cake, it’d should come out clean!
6. Remove from oven and let cool completely, about an hour or so
7. While the cake is cooling, prepare the frosting. Using a hand or stand mixer, cream together the butter, cream cheese, and vanilla. Begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Add in the cinnamon and mix well. Frosting should be thick but if it seems a little too thick sometimes I add a little splash of milk to thin it out a tiny bit
8. Once cake is completely cool frost with cinnamon cream cheese frosting! Don’t frost before it’s ready or the cake will crumble when you’re spreading the frosting