Pumpkin Sheet Cake With Cream Cheese (16)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract.
4. Stir with a spatula until just combined; stop as soon as flour streaks disappear to ensure the cake remains tender.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Prepare the frosting by whipping room-temperature cream cheese, strained Greek yogurt, powdered sugar, vanilla extract, and a pinch of salt until stable and smooth.
8. Allow the cake to cool completely before spreading the cream cheese frosting evenly across the top.