Gluten Free Pumpkin Sheet Cake

• 1 stick of butter, melted
• 1/2 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 c. applesauce
• 1/2 c. pumpkin puree
• 1/4 c. milk (can use dairy free)
• 3 Tbsp. cream or coffee creamer (can use dairy free)
• 2 eggs
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 3/4 tsp. baking soda
• 1 1/2 c. gluten free flour blend

Cream Cheese Frosting

• 8 oz. cream cheese, softened
• 4 Tbsp. butter, softened
• 2+ Tbsp. cream or milk
• 1 1/3 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, applesauce, and pumpkin. Then, whisk in the eggs, milk, cream, pumpkin pie spice, cinnamon, salt, and baking soda. Finally, whisk in the flour.
• Spread batter evenly in a greased 9x13 jelly roll pan. Bake for 12-16 minutes, until an inserted toothpick comes out clean. Allow to cool.
• FROSTING: In a large mixing bowl, beat the cream cheese and butter until smooth. Then, beat in the milk/cream. Next, beat in the powdered sugar. Add more milk/cream until desired consistency is reached. Spread over the cooled cake.
• Store leftovers in the fridge.