Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1 tbsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup unseasoned pumpkin puree
• 3/4 cup water
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 1/2 tsp vanilla extract, divided
• 4 oz reduced-fat cream cheese
• 2 tbsp unsalted butter, softened
• 2 cup confectioners’ sugar, divided

Instructions

1. Preheat oven to 350℉. Line a 9-by-13-inch metal baking pan with parchment paper, allowing it to overhang the edges. Coat with cooking spray.
2. Whisk pastry flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Add pumpkin, water, granulated sugar, brown sugar, oil and 1/2 teaspoon vanilla; whisk until smooth. Scrape the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack for 1 hour before frosting.
3. Place cream cheese and butter in a medium bowl; beat with an electric mixer on high speed until smooth. Slowly add 1/2 cup confectioners' sugar; beat on medium speed to combine. Add another 1/2 cup confectioners' sugar and the remaining 1 teaspoon vanilla; beat to combine. Add the remaining 1 cup confectioners' sugar; beat on high speed until smooth and fluffy. Spread the frosting in an even layer over the cooled cake.