Glad that I made this pumpkin sheet cake. It was quite moist, and tasted great. The cream cheese frosting is a must, and it really made the cake shine!
I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.
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