Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 2 cups (400g) granulated white sugar
  • 3/4 cup (170ml) vegetable oil
  • 3 large eggs
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your rimmed baking sheet with parchment paper or grease it thoroughly with non-stick spray.
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla until the mixture is smooth and glossy.
  3. In a separate bowl, sift together the flour, baking soda, pumpkin pie spice, and salt.
  4. Gradually fold the dry ingredients into the pumpkin mixture using a spatula. Stir just until no streaks of flour remain; do not overmix.
  5. Pour the batter into the prepared sheet pan, spreading it evenly to the edges with a spatula.
  6. Bake for 25–30 minutes until the edges are slightly golden brown and the center springs back when touched.
  7. Prepare the frosting by beating softened cream cheese and butter together until smooth, then incorporating powdered sugar, vanilla, and heavy cream.
  8. Spread the frosting evenly over the cooled cake and cut into squares.