Pumpkin Sheet Cake with Nutella Cream Cheese Frosting

Ingredients

• 1 (15-ounce) can pumpkin
• 1 cup packed light brown sugar
• 2/3 cup granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 large eggs,, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 cup semi-sweet chocolate chips

Nutella Cream Cheese Frosting

• 4 tablespoons butter,, softened
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2-3 tablespoons milk
• 4 ounces cream cheese, cut into pieces and softened
• 2/3 cup Nutella
• 1 teaspoon vanilla extract

Equipment 10x15-inch jelly roll pan, Mixing Bowls, Sifter, Hand-held electric mixer, Parchment Paper

Steps

1. 1

   Preheat oven to 350 degrees and line a 10x15-inch pan with parchment paper. Lightly spray the parchment with cooking spray.

2. 2

   In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, vegetable oil, vanilla, and eggs.

3. 3

   In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

4. 4

   Make a well in the center of the wet ingredients. Sift the dry ingredients into the wet and stir until combined. Stir in the chocolate chips.

5. 5

   Pour batter into prepared pan. Bake for 20 to 25 minutes. Let cool.

6. 6

   To make frosting, beat butter, cocoa powder, 2 tablespoons milk and powdered sugar with an electric mixer until smooth.

7. 7

   With mixer on, add 1 piece of cream cheese at a time.

8. 8

   Add Nutella and vanilla and beat until blended. Add more milk if too thick.

9. 9

   Spread frosting on cake.

Notes