1 15 oz can solid pack pumpkin (not pumpkin pie mix)
1 cup vegetable oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
3 tsp pumpkin pie spice
2 tsp instant espresso powder
1/4 tsp salt
1/2 cup caramel sauce
Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
3 3/4 cups powdered sugar, sifted
1/2 tsp salt
2-4 TBSP half and half or milk (more can be used for a thinner frosting)
24 PEEPS Pumpkin Spice Latte Flavored Chicks
Preheat oven to 350 degrees F.
In a large bowl, beat sugar, pumpkin, oil and eggs until well combined. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, instant espresso powder and salt.
Stir well to combine. Slowly add the dry ingredients to the wet ingredients and mix until well combined but do not over mix.
Pour batter into a greased jelly roll (15″ x 10″) pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool 2-3 minutes. Using a round item such as a straw, poke approximately 16 holes into the cake, then drizzle caramel sauce over cake and into the holes. Allow to cool completely.
To prepare frosting, beat butter and cream cheese until light and fluffy. Add in vanilla and mix until well combined. Gradually add in powdered sugar and salt, and beat until well combined. Add milk or half and half, one tablespoon at a time, mixing well until desired consistency is reached. Spread over cake.
When ready to serve, cut into 24 servings and top each with a PEEPS Pumpkin Spice Latte Flavored Chick.
Click on the PEEPS product for more details, including available sizes, nutrition info and where to buy it.