Cooking spray

2 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 cup granulated sugar

1 cup packed brown sugar

3/4 cup vegetable oil

1/2 cup applesauce

1 (15-ounce) can pumpkin puree

4 eggs

1 1/2 cups white chocolate chips

1/2 cup heavy cream

8 ounces white fondant

Gel food colors in orange and green (such as Wilton Icing Colors in Copper and Juniper Green)

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Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish or bundt pan with cooking spray.
In a medium bowl, whisk together flour, baking powder, and pumpkin pie spice. Set aside.
In a large bowl, whisk granulated sugar, brown sugar, oil, applesauce, pumpkin puree, and eggs until smooth.
Gradually stir in dry ingredients just until combined.
Fold in white chocolate chips.
Pour batter into prepared pan and spread evenly.
Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
Make glaze: Heat heavy cream until steaming, then pour over remaining white chocolate chips. Stir until smooth. Drizzle over cooled cake.
Tint fondant with orange and green food coloring. Shape into pumpkins and leaves. Arrange on top before serving.

Swap white chocolate chips with dark or semi-sweet chocolate for a richer flavor.

Add chopped nuts for crunch.

Replace applesauce with mashed banana for a flavor twist.

Use cream cheese frosting instead of white chocolate glaze for a tangy finish.

Bake as cupcakes for individual servings.