Ultimate 13x9 Pumpkin Sheet Cake

 Ultimate 13x9 Pumpkin Sheet Cake

Prep time: 20 mins | Bake time: 30–35 mins | Yield: 13x9-inch cake (12–15 servings)

Dry Ingredients

 2 cups (240g) all-purpose flour

 2 tsp baking powder

 1 tsp baking soda

 1 tsp fine sea salt

 1 tbsp (3 tsp) custom Pumpkin Pie Spice blend

Wet Ingredients

 1 can (15 oz / 425g) pure pumpkin puree (not pumpkin pie mix)

 1 cup (200g) granulated sugar

 1 cup (200g) packed light or dark brown sugar

 1 cup (240ml) vegetable oil or neutral oil

 4 large eggs, room temperature

 2 tsp vanilla extract

Tangy Cream Cheese Frosting 

  (or use the *Cream Cheese Whipped Cream recipe below)

 8 oz cream cheese, softened

 1/2 stick cup butter, softened

 2 cups (240g) powdered sugar, sifted

 1 tsp vanilla extract

 1/8 tsp fine sea salt

Instructions

1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan with nonstick spray or line with parchment paper.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon of your custom spice blend.

3. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and 2 teaspoons of vanilla extract. Whisk vigorously until the mixture is smooth and fully combined.

4. Combine: Fold the dry ingredients into the wet mixture using a rubber spatula just until combined and no dry flour pockets remain. Do not overmix.

5. Bake: Pour the batter into the prepared 13x9 pan and smooth the top with a spatula. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool: Transfer the pan to a wire rack and allow the cake to cool completely to room temperature before frosting (about 1.5 to 2 hours).

7. Make Frosting (or the *Cream Cheese Whipped Cream recipe below)

          Beat the softened cream cheese and butter in a stand mixer fitted with the paddle attachment (or using a hand mixer) on medium speed until smooth and creamy (2 minutes). Add the powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on low until incorporated, then increase to medium-high for 1–2 minutes until light and fluffy. Spread evenly over the cooled cake.

*Cream Cheese Whipped Cream

 8 oz cream cheese, softened

 1 cup heavy whipping cream, cold

 1/2 cup powdered sugar

 1 tsp vanilla extract

Whip the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese. It yields a light, airy, cloud-like topping with a subtle cheesecake flavor and very little sugar.