@lovevivvv

Ingredients
1 cup cake flour
1 cup granulated sugar
2 tsp pumpkin spice seasoning
½ tsp salt
1 tsp baking powder
5 large eggs, separated
1 cup canned pumpkin purée
2 tsp vanilla extract
½ cup milk
1½ tsp cocoa powder
Orange food coloring
Powdered sugar, for dusting

Filling
1 ½ cup plus 1-2 Tbsp heavy cream, divided
1 ½ cup powdered sugar, divided
1 cup cream cheese
Pinch of salt

Preparation
-Cut a piece of paper to fit on a jelly roll pan. Draw a ghost design on the paper with a black
market. Place the paper on the pan, then lay a sheet of parchment paper over top. The parchment should be a bit larger than the pan so that it comes up the edges of the pan slightly.
-Preheat the oven to 350°F (180°C).
-In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice.
-In a separate medium bowl, whip the egg whites with an electric hand mixer on medium- high speed until soft peaks form, about 4-5 minutes.
-In a large bowl, use an electric hand mixer on medium-high speed to mix the egg yolks with the granulated sugar until lightened in color, about 3-4 minutes. Add the pumpkin purée, vanilla, and milk and mix until combined.
-Add the flour mixture to the pumpkin mixture. Mix on medium speed until just combined.
-Use a rubber spatula to gently fold in the whipped egg whites until just incorporated.
-Transfer ⅓ cup of the pumpkin batter to a small bowl.

Find the full recipe and directions on https://lovevivv.substack.com/.