• Preheat the oven to 350 degrees fahrenheit
• Add the flour, baking soda, baking powder, salt, and spices into a medium bowl. Mix to evenly distribute the ingredients and set aside.
• Add sugars and oil into a bowl. Mix with a whisk until combined
  
• Add the eggs and vanilla and mix.
  
• Add the pumpkin and mix.
  
• Once the wet ingredients are all combined, add in the dry ingredients and mix until just combined
  
• Pour the batter into a greased 9x13” baking pan. Bake until a toothpick comes out clean (around 30 minutes)
  
• After baking, set aside to cool before topping with cream cheese icing
  

Browned butter cream cheese icing:

• In a small saucepan, add a stick of butter and place over medium high heat
• Stir and keep a close eye until little bits of golden butter form
• Once the butter gets golden, remove it quickly and move it to a new container to cool and ensure it does not burn. Wait for the butter to become solid again before using in the icing (you can pop it in the freezer to speed up this process)
• In the base of a kitchen aid or large bowl with a hand mixer, add cooled, browned butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, cinnamon, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  
• Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like