For the Cake:

2 1/4 Cups Sugar

1 Cup Vegetable Oil

3 Large Eggs

1 1/2 tsp. Pure Vanilla Extract

3 Cups GF Flour Blend

1 tsp. Baking Powder

1/2 tsp. Baking Soda

2 1/2 tsp. Pumkin Pie Spice

1/2 tsp. Fine Sea Salt 

15 Ozs. Fresh or Canned Pumkin Puree

For the Frosting:

4 Ozs Cream Cheese softened

1 Tbl. Unsalted Butter softened

2 Cups. Confectioners' Sugar sifted

1/2 tsp. Pure Vanilla Extract

1-2 Tbl. Milk optional

1/4 tsp. Pumkin Pie Spice optional 

Preheat oven to 350 degrees. Spray or use Parchment paper a 9X13 cake pan.

Using a stand mixer with paddle attachment or large bowl with electric hand mixer, Combine sugar and oil until well combined.

Add eggs one at a time, beating well after each egg. Mix in vanilla extract.

In a separate bowl whisk together GF flour blend, baking powder, baking soda, pumpkin pie spice, and salt. 

Add dry ingredients to wet ingredients and add pumpkin puree. Mix well. 

Pour batter into prepared pan. Bake for 30 - 40 minutes (start checking at 30). Cool completely before frosting.

For the Frosting:

Using either a stand mixer or handheld electric mixer, mix cream cheese and butter until fluffy. Gradually add confectioners' sugar. Once incorporated add vanilla extract
and pumpkin spice if using, mix on medium for 2 minutes. If frosting is too thick, add milk one Tbls at a time to the consistency you like. Frost your cake and enjoy!