Servings: 20
Cost: $4
Equipment
- Jelly roll pan or high edged cookie sheet
- Electric mixer
Ingredients
- 2 cups all purpose flour
- 1 cup sugar preferably organic cane
- 1/2 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 4 eggs room temperature, lightly beaten
- 1 cup vegetable oil I used avocado oil
- 15 oz can pumpkin puree. NOT pumpkin pie filling
- Brown Butter Cream Cheese Frosting
- 1/2 cup butter
- 8 oz cream cheese softened
- 2 tsp vanilla extract
- 5 to 6 cups powdered sugar
- 1 teaspoon or so of pumpkin pie spice to dust on top
Instructions
- Instructions
- Preheat oven to 350F. Spray a jelly roll pan or cookie sheet with high edges with nonstick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
- Stir in eggs, vegetable oil, and pumpkin puree until combined.
- Pour batter into prepared pan. Smooth out batter so it is even in pan.
- Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
- Frost with brown butter cream cheese frosting.
- Refrigerate unless serving immediately.
- Brown Butter Cream Cheese Frosting
- Heat butter in a small saucepan with a light bottom over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
- Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.
Tried this recipe?Let us know how it was!