Pumpkin Spice Mini Sheet Cake

🥘 Ingredients

• granulated sugar ½ cup
• light brown sugar ¼ cup
• vegetable oil ¼ cup
• pumpkin puree 7 ½ oz
• egg 1
• vanilla extract ½ tsp
• baking powder ½ tsp
• baking soda ½ tsp
• kosher salt ¼ tsp
• cinnamon 1 tsp
• nutmeg ¼ tsp
• ground ginger ¼ tsp
• ground cloves 1 pinch
• all-purpose flour 0.88 cup
• unsalted butter softened slightly 4 Tbsp
• cream cheese 6 Tbsp
• powdered sugar 2 cups
• vanilla extract ½ tsp
• kosher salt ¼ tsp
• heavy cream 1 Tbsp

1. 1

   Preheat the oven to 350°F and grease an 8x8 baking pan with cooking spray.
2. 2

   In a large bowl , whisk together granulated sugar , light brown sugar , vegetable oil , pumpkin puree , egg and vanilla extract until smooth.
3. 3

   Sprinkle baking powder , baking soda , kosher salt , cinnamon , nutmeg , ground ginger , and ground cloves over the pumpkin mixture and whisk to combine thoroughly. Finally, fold in all-purpose flour until fully combined. Don't overmix to prevent overdeveloping the gluten
4. 4

   Pour the batter into the prepared pan. Place on the middle rack and bake for 20 to 25 minutes , or until the top springs back under your finger and an inserted tester comes out clean. Let cool in the pan completely before frosting.
5. 5

   In a stand mixer , add unsalted butter softened slightly and cream cheese and mix on medium speed until softened and creamy, about 1 minute .
6. 6

   Add powdered sugar and mix on low speed until combined. Add vanilla extract and kosher salt , then whip on medium-high for 2 to 3 minutes , or until it lightens in color and is very airy. If the consistency looks thicker than you'd prefer, add heavy cream (optional) and whip for another minute until smooth and billowy.
7. 7

   Spread frosting evenly on top of the cake, then use an offset spatula to draw lines on the top of the cake. Enjoy!