Holiday Joy

Pumpkin Sheet Cake

This one-bowl dessert is perfect for a crowd! Recipe by A Full Living.

INGREDIENTS Cake 6 Tbsp unsalted Butter, melted 1 cup Brown Sugar

¼ cup Bob’s Red Mill® Organic Coconut Flour 1 Tbsp Pumpkin Pie Spice 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt 1 tsp Xanthan Gum Spiced Cream Cheese Frosting 8 oz full-fat Cream Cheese, softened (1 block)

8 Tbsp unsalted Butter, room temperature (1 stick) ¾ cup Powdered Sugar-Free Sweetener (Swerve) 1 tsp Pumpkin Pie Spice ¼ tsp Kosher Salt 1 Tbsp Vanilla Bean Paste or Extract 2 Tbsp Heavy Cream, at room temperature

Cake replacement (we used Swerve)

¾ cup + 1 Tbsp

Pumpkin Puree 1 Tbsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 4 Eggs, at room temperature 2 cups Bob’s Red Mill® Almond Flour

INSTRUCTIONS • Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

• In a large mixing bowl with a hand mixer on medium speed, cream butter and sugar replacement until smooth, 2–3 minutes. Mix in pumpkin, vanilla and vinegar, then mix in eggs one at a time.

• Sift in dry ingredients, then fold together using a rubber spatula.

• Pour batter into prepared pan, and spread with an offset spatula. Bake for 26–31 minutes, until a toothpick comes out mostly clean. Cool completely in the pan on a cooling rack. • Cream together cream cheese and butter on medium speed for 2–3 minutes. Sift in sweetener, pumpkin spice and salt, scraping the sides of the bowl to ensure all ingredients are mixed in. • Add vanilla and heavy cream in a slow stream until completely smooth. Frost cake using an offset spatula, then sprinkle with more pumpkin spice! Makes 12–15 servings.

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