Ingredients
- 1 cans (15 oz) pure pumpkin puree
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup greek vanilla yogurt
- 2 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp each ground cloves
- 6 tbsp unsalted butter
- 2 3/4 cups powdered sugar
- 8 oz block cream cheese
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- chopped pecans (optional)
Steps
- Heat the oven to 350 F and grease a 10-by-15-inch sheet pan.
- Whisk the pumpkin puree, brown sugar, granulated sugar, oil, yogurt, vanilla, and eggs in a large bowl.
- Stir the flour, baking powder, baking soda, cinnamon, and cloves into the pumpkin mixture.
- Spread the batter evenly in the pan and bake for 30 to 35 minutes, until the center springs back.
- Beat the butter, cream cheese, powdered sugar, vanilla, cinnamon, and salt until smooth.
- Cool the cake completely, spread on the frosting, and sprinkle with pecans if using.
Main ingredient on sale this week? See what to make with eggs on sale.
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