The Very Best
– Canned pumpkin puree – Eggs – Light brown sugar – Granulated sugar – Vanilla extract – All-purpose flour – Baking powder – Baking soda – Ground cinnamon – Ground nutmeg – Ground cloves – Ground allspice – Ground ginger – Salt
Prepare the oven & pan
Preheat oven to 350°F. Spray a jelly roll pan (10×15-inch) with nonstick spray and line it with parchment paper.
Combine the wet ingredients
In a bowl, beat the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until blended well.
Combine the dry ingredients
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ground ginger, and salt together in a large bowl.
Mix the ingredients together
Slowly blend the wet ingredients into the dry ingredients and mix until combined.
Pour in the jelly roll pan
Slowly pour the batter evenly into the prepared pan. Give the pan a subtle shake to make sure the batter is spread evenly in the pan.
FOR THE FULL RECIPE