Ingredients:

  • 1 cup (240ml) pumpkin puree
  • 2 cups (200g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1 tsp (5ml) baking soda
  • 1 tsp (5ml) baking powder
  • 1 tsp (5ml) ground cinnamon
  • ½ tsp (2.5ml) ground nutmeg
  • ½ tsp (2.5ml) salt
  • ½ cup (115g) unsalted butter, melted and cooled

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your jelly roll pan and line it with parchment paper, leaving a slight overhang on the sides.
  2. In a large bowl, beat the pumpkin puree, sugar, and eggs until the mixture is smooth and pale. Stir in the melted butter.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture. Stir until just combined; do not overmix.
  5. Spread the batter evenly into the pan. Bake for 12–15 minutes, or until the top springs back when lightly touched.