Ingredients

The following ingredients have 28 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 4 egg whites
  • 1 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 1 29 oz pumpkin puree (I use Libby's pumpkin puree (the big can))
  • 8 oz cream cheese (softened to room temperature )
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • milk (enough to make the right consistency )

Instruction

  • Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. 
  • In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. 
  • In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the egg whites. Beat until foamy. Switch to the paddle attachment (or continue using the hand mixer). Add the sugar, oil, and pumpkin. Mix to combine. 
  • Add the dry ingredients to the wet ingredients. Mix to combine.
  • Spread the batter into the prepared baking sheet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it.