Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.
3. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Cake:

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
2. In a separate bowl, whisk 2 cups pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until smooth.
3. Add the wet mixture to the dry mixture and stir just until combined. Do not overmix.
4. Spread batter evenly into the prepared pan.
5. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover with foil.
6. Cool completely in the pan on a wire rack before removing.

Make the Icing:

1. In a large bowl with a handheld mixer (or stand mixer with paddle attachment), beat cream cheese, butter, reserved pumpkin puree, pumpkin spice, and vanilla until smooth.
2. Gradually add icing sugar, mixing on low speed until fully incorporated.

Assemble & Serve:

1. Spread icing evenly over cooled cake.
2. Cut into 15 squares.
3. Store covered in the refrigerator.