Fall Dessert for a Crowd for 24 Squares

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12x17 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves until no clumps remain.
3. In a large bowl, whisk the pumpkin purée, maple syrup, Greek yogurt, eggs, melted oil, and vanilla until the mixture is smooth and glossy.
4. Fold the dry ingredients into the wet mixture using a spatula. Stir only until just combined to avoid overmixing.
5. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools on a wire rack, whisk together the powdered sugar, maple syrup, milk, and cinnamon in a small bowl until velvety.
7. Drizzle the glaze over the slightly warm cake in a zig-zag pattern.
8. Allow the glaze to set for 15 minutes before slicing into 24 uniform squares.