1teaspoonxanthan gumomit if using regular all-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonfine sea salt
1teaspoonground cinnamon
1/4teaspoonground nutmeg
For the Frosting
3ozcream cheesesoftened
4Tablespoonsbuttersoftened
1teaspoonpure vanilla extract
2cupspowdered sugar
Instructions
Pre-heat oven to 350 degrees.
In a large bowl, whisk together eggs, pumpkin, sugar, oil and 1 teaspoon vanilla extract until combined.
In a medium bowl, sift together flour, xanthan gum (if using), baking powder, baking soda, salt, cinnamon, and nutmeg and mix together.
Add dry ingredients to the wet ingredients and stir to combine. Pour batter into an UNGREASED 9x13 pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean and the cake springs back when poked.
Cool completely.
To make the frosting, beat together cream cheese, butter and vanilla until smooth. Add in powdered sugar and beat until smooth. Spread frosting evenly over the top of the cake and decorate with gluten free sprinkles (optional).
Notes
If you want a thicker layer of frosting or enough to pipe onto individual pieces like in the pictures, double the frosting recipe.
For dairy free frosting, use dairy-free cream cheese and 2 tablespoons shortening + 2 tablespoons vegan butter.
Feel free to add a teaspoon (or more to taste) of pumpkin pie spice if you're looking for a stronger spice flavor. I choose to keep the spices on the simpler side for a more pronounced pumpkin flavor.