For the Batter
2 cups all-purpose flour 240g
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 large eggs
1 cup brown sugar 100g
1/4 cup white sugar 50g
1/4 cup whole milk 60mL
15 oz pumpkin puree one small can
⅔ cup vegetable oil 160mL
2 teaspoon vanilla extract 10mL
For the Frosting
1/2 cup butter 113g, room temp
8 oz cream cheese 226g, room temp
3 cups powdered sugar 340g
1 tsp vanilla
Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper.
Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside.
In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth.
Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly.
Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy. scrape the bowl down and mix once more.
Once the base is cool cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon but sprinkles
Serving: 1bar | Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 130mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2024IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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