Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: Chopped pecans for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×18 inch rimmed baking sheet (half-sheet pan) thoroughly with cooking spray or butter. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. In a separate medium bowl, beat the eggs, oil, pumpkin puree, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Do not overmix, as this can make the cake tough.
- Pour the batter into the prepared baking sheet and spread it evenly to the edges using an offset spatula. Place the pan in the center rack of the oven. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back slightly when touched. Remove the pan from the oven and set it on a wire rack to cool completely. It is vital that the cake is cool before frosting, or the cream cheese icing will melt and slide off.
- While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until pale and fluffy. Slowly add the powdered sugar one cup at a time, beating on low speed until incorporated, then increase to high speed. Mix in the vanilla extract. Once the cake is entirely cool, spread the frosting in an even layer across the top. Sprinkle with chopped pecans if desired. Slice into 24 squares and serve directly from the pan.
- Cook Time: 40 minutes