Monday, September 29, 2014


4 eggs
1 2/3 cups sugar
1 cup avocado oil
15 ounce can pumpkin
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
  • Preheat oven to 350 degrees.
  • Spray a 15x10 jelly roll pan with non-stick cooking spray.
  • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
  • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
  • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
  • Pour batter into pan leveling it out with a spatula.
  • Bake 25-30 minutes or until toothpick comes out clean.
  • Cool completely before icing.
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon PURE vanilla
1-2 tablespoons whole milk
  • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
  • Add enough milk to make the icing spreadable.

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