Preheat oven to 350°F. Lightly spray a 9x13 cake pan with cooking spray and then line with parchment paper. Lightly spray the parchment paper. Set aside.
In a small bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon and ginger. Stir to combine.
In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the oil and sugar until fully mixed, about 2-3 minutes. Add in the eggs one at a time mixing fully in between additions. Add in the vanilla and pumpkin puree, and mix. Lastly, add in the flour mixture and combine until you no longer see any lumps but don’t overwork the batter.
Pour into the prepared pan and spread it out so it reaches the corners and is even throughout. Bake for 10 minutes and then rotate the cake 180 degrees and bake for another 10-15 minutes or until golden brown and bounces back when you press on it.
Remove from oven and let cool fully before frosting.
To make the frosting, using a stand mixer fitted with a paddle attachment, cream together the cream cheese and butter for 1 minute. Add in the vanilla and salt. Stop and start the machine occasionally to wipe down the sides of the bowl. Slowly add in the powdered sugar and mix until smooth, creamy and fluffy. If it looks too thick, add 1 tbsp. at a time until it is a smooth spreadable consistency.
Spread the frosting generously over the sheet cake and sprinkle with pumpkin seeds. Cut and serve. Will keep covered for 2-3 days.
Recipe Courtesy of Megan Mitchell