Step 1

Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper.

Step 2

Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside.

Step 3

In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth.

Step 4

Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly.

Step 5

Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy. scrape the bowl down and mix once more.

Step 6

Once the base is cool cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon but sprinkles