Pumpkin Cake Cream Cheese Frosting (45m)

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, coconut sugar, baking soda, salt, and pumpkin pie spice until no clumps remain.
2. In a large bowl, beat the pumpkin puree, eggs, unsweetened applesauce, and vanilla extract until the mixture is smooth.
3. Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring only until just combined to avoid a gummy texture.
4. Grease a 9x13 inch baking pan or line it with parchment paper, then pour in the batter and smooth the top.
5. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely on a wire rack before frosting.
7. Beat the softened block cream cheese and unsalted butter together on medium-high until pale and fluffy.
8. Slowly mix in the powdered sugar, salt, and vanilla extract.
9. Whip for an additional 2 minutes until the frosting reaches a velvety, spreadable consistency, then apply to the cooled cake.