Pumpkin Sheet Cake for 24 Slices

Instructions:

1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
2. In the same bowl (or a separate one), beat pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform in color.
3. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
4. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
5. Pour the batter into the pan, smoothing the top with a spatula, and bake for 20–25 minutes until the edges pull away from the pan and the center springs back.
6. Allow the cake to cool completely in the pan.
7. Beat softened butter until creamy, then add chilled cream cheese and beat on medium-high until combined.
8. Gradually add powdered sugar, vanilla extract, and salt, whipping on high for 2 minutes until velvety and pale.
9. Spread the cream cheese frosting evenly over the completely cooled cake using an offset spatula.