Ingredients Original recipe yields 16 servings Ingredient Checklist cooking spray 4 large eggs eggs 2 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda ¾ teaspoon salt 1 (8 ounce) package cream cheese, softened 1 cup butter, softened 2 teaspoons vanilla extract 4 cups confectioners’ sugar 1 pinch ground cinnamon, for dusting Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Step 2 Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Step 3 Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Step 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Step 5 Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners’ sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon. Add All Ingredients To Shopping List
