@lovevivvvIngredients1 cup cake flour1 cup granulated sugar2 tsp pumpkin spice seasoning½ tsp salt1 tsp baking powder5 large eggs, separated1 cup canned pumpkin purée2 tsp vanilla extract½ cup milk1½ tsp cocoa powderOrange food coloringPowdered sugar, for dustingFilling1 ½ cup plus 1-2 Tbsp heavy cream, divided1 ½ cup powdered sugar, divided1 cup cream cheesePinch of saltPreparation-Cut a piece of paper to fit on a jelly roll pan. Draw a ghost design on the paper with a blackmarket. 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/.