Pumpkin Cake

Preheat the oven to 350 F and prep a 9x13 baking pan with nonstick spray.
To a bowl, beat the eggs and vanilla. Add both sugars to this and stir together as well.
To that, add the pumpkin puree and coconut oil. Stir everything together well until it is a cohesive batter.
To the wet batter, add the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Stir together until everything is well incorporated.
Pour the batter into the baking pan and spread it out evenly. Bake for 30-35 minutes until cooked through.
Meanwhile, make the candied pepitas. To a pan, add the sugar in an even layer. Let it melt on low-medium heat until it is lightly golden. Take it off the heat and stir in the pepitas quickly. Place it on a plate to cool then break it apart.
After the cake has baked, allow for it to cool completely before frosting.
To make the frosting, whip the cream cheese and butter together and add in the vanilla and powdered sugar along with the cinnamon. Beat this together until you have a creamy cream cheese frosting.
Ice the cake with the frosting then top with the candied pepitas as the final touch. Cut into 24 pieces and enjoy!
It tastes best at room temperature the same day but you can only store the cake in the fridge covered for up to 4 days. The pumpkin cake on its own is fantastic too if you want to skip out on the frosting and pepitas. That would be able to stay at room temperature covered for 4 days since it has no frosting.