2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)
Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet
with non-stick cooking spray, set aside. In a medium mixing bowl whisk
together flour, baking powder, baking soda, salt, cinnamon, nutmeg,
ginger and cloves for 20 seconds, set aside.
In the bowl of an
electric stand mixer fitted with the paddle attachment (preferably an
attachment that constantly scrapes bowl, if not attachment doesn't then
stop and scrape down sides and bottom of bowl occasionally throughout
entire mixing process) blend together granulated sugar and brown sugar
until combined and there are no clumps of brown sugar (break them up
with your fingertips if needed). Mix in melted butter and oil. Blend in
eggs one at a time. Add in pumpkin, vanilla and milk and blend until
combined. With mixer set on low speed slowly add in flour mixture and
mix until combined. Scrape down sides and bottom of bowl and fold batter
several times with a spatula to ensure it's evenly incorporated. Pour
batter into prepared baking dish and spread into an even layer. Bake in
preheated oven until toothpick inserted into center comes out clean,
about 20 - 25 minutes. Allow to cool completely on a wire rack then
frost with cream cheese frosting (recipe below) and top with nuts if desired.
Cream Cheese Frosting
12 oz . cream cheese , nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract
In the bowl of an electric stand mixer whip together butter and cream
cheese until light and fluffy. Mix in powdered sugar and vanilla and
whip for a few minutes until light and fluffy. If needed freeze in bowl
for a few minutes then mix again, repeating a few times as needed for a
thicker consistency.
Yield: 24 servings
Recipe source: Cooking Classy
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.