Ingredients:

  • 2 cups (400g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 1 cup (245g) pumpkin puree
  • 3 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) evaporated milk
  • 3 cups (360g) powdered sugar
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12x18 inch rimmed baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together granulated sugar, vegetable oil, and pumpkin puree until smooth. Beat in eggs one at a time until well-combined.
  3. Sift in all-purpose flour, baking soda, ground cinnamon, and salt. Stir gently until just combined, avoiding overmixing.
  4. Spread the batter evenly across the prepared baking sheet using a spatula.
  5. Bake for 20–25 minutes, or until the edges pull away from the sides and a toothpick inserted in the center comes out clean.
  6. During the final 5 minutes of baking, combine unsalted butter and evaporated milk in a saucepan over medium heat, stirring until melted and simmering.
  7. Remove the saucepan from heat and whisk in powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
  8. Pour the warm glaze over the steaming cake immediately after removing it from the oven and garnish with chopped pecans.