Pumpkin Sheet Cake with Cream Cheese Icing

Dessert doesn’t get much better than this low calorie Pumpkin Sheet Cake with Cream Cheese Icing. It’s certainly wonderful on its own, but you’ll love the smooth and tangy cream cheese frosting on top!

NUTRITIONAL INFO PER SERVE (24 serves)

155 Cal | 5g Fats | 28g Carbs | 2g Protein

CAKE INGREDIENTS

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1 cup unseasoned pumpkin puree (homemade)
• ¾ cup water
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract, divided
• 4 ounces reduced-fat cream cheese
• 2 tablespoons unsalted butter, softened
• 2 cups confectioners’ sugar, divided

STEP BY STEP

1) Preheat oven to 180 degrees C. Line a 9-by-13-inch metal baking pan with parchment paper, allowing it to overhang the edges. Coat with cooking spray.

2) Whisk 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 of the cake comes out clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack for 1 hour before icing.

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 icing in an even layer over the cooled cake.