Pumpkin Sheet Cake with Cream Cheese Frosting

Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" sheet cake pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.
2 and ¼ cups (270g) all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon salt, ⅛ teaspoon black pepper
In a large bowl, whisk together the melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until everything is just combined. Pour the batter evenly into the prepared pan.
1 and ½ cups pumpkin purée1, 1 and ½ cups (250g) granulated sugar, ⅔ cup (132g) firmly packed light brown sugar, 2 large eggs, ⅓ cup (80mL) buttermilk2, ½ cup (113g) unsalted butter
Bake the cakes for 24-28 minutes or until a toothpick or cake tester inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.

In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
8 ounces (227g) full fat block cream cheese, ½ cup (113g) unsalted butter, 3 and ½ cups (420g) powdered sugar, pinch of salt
Reduce the mixer speed to low, then add the powdered sugar and salt. Increase mixer speed to medium-high and beat for 2 minutes.
Spread the frosting evenly onto the cake with an offset spatula. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week. Cake freezes well, up to 3 months. Thaw at room temperature or in the refrigerator.