Pumpkin Sheet Cake

• Vegetarian

• Produce

  • 1 (15 oz can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tsp Cinnamon
  • 2 cups Flour
  • 3 cups Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 1 (8 oz package Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin puree
• 2 cups flour
• 3 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Frosting:
• 1 cup butter, softened
• 1 (8 oz) package cream cheese
• 2 teaspoons vanilla extract
• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray.
• In a medium size bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
• Slowly add the flour but continue stirring to avoid lots of lumps. Mix until fully combined.
• Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt until everything is fully mixed in.
• Pour the batter into the cookie sheet, and spread so it is evenly spread on the pan.
• Bake for 25-30 minutes.
• Take out of the oven and let cool completely.
• In a bowl, mix butter, and cream cheese until smooth and no lumps.
• Add the vanilla extract and sugar until the frosting is thick.
• Spread frosting over the bars and garnish the a dash of cinnamon.