2 cups all-purpose flour
2 tsp baking soda
For the Frosting
1 8oz package cream cheese, softened
4 tbsp butter, room temperature
2 cups confectioners sugar
1 tsp vanilla
1–2 tbsp maple syrup
1 tbsp bourbon
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 can pumpkin pie filling
1 cup sugar
1 cup vegetable oil
4 eggs, lightly beaten
Preheat oven to 350 degrees. Spray a 12×17 inch sheet pan with non-stick cooking spray and set aside.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, using a stand mixer or electric mixer, beat pumpkin, sugar and oil. Add eggs and combine well.
Add dry ingredients to pumpkin mixture and beat till well combined.
Pour mixture in the baking sheet and bake for 20 to 25 minutes or until the toothpick inserted into the center comes out clean.
Cool completely before frosting.
For the frosting
Using an electric mixer, beat cream cheese, butter and vanilla till fluffy. Slowly add powdered sugar till well combined. Add maple syrup and bourbon and continue mixing until fully combined.