1. Grease a 5×9 baking sheet and line it with parchment paper. Preheat the oven to 350°F.
2. Combine the flour, baking soda, cinnamon, ginger, and pumpkin pie spice in a bowl and mix well.
3. Make a lukewarm mixture of milk and brown sugar by heating them until the sugar melts. In a separate saucepan, bring the corn syrup and molasses to a soft boil.
4. Mince the chilled butter and add it to the flour mixture; stir until crumbly.
5. Add the molasses combination after mixing the lukewarm milk mixture into the flour mixture. Stir.
Incorporate the egg by whisking until completely combined. 6. In the preheated oven, bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Next, let it cool entirely in the pan. To make a sticky topping, cover in foil and let cool for at least one day. Put it somewhere dry and out of the way.
PAID LISTING
8. Get the frosting ready by beating the softened butter and cream cheese in a bowl. Blend in the cinnamon and vanilla. While beating, gradually incorporate powdered sugar. Combine with molasses. Before frosting, refrigerate the cake in the fridge until it has rested for at least one night
