Pumpkin Sheet Cake

Ingredients

2 sticks salted butter
2 cups pumpkin puree (not pumpkin pie filling)
2 tsp pumpkin pie spice
3/4 cups boiling water
2 cups flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 eggs
2 tsp baking soda
2 tsp vanilla extract
1/2 tsp maple extract (optional)
FROSTING
8 oz cream cheese (softened)
1 stick butter (softened)
1 lb powdered sugar, shifted
dash salt
1 Tbsp half-and-half or milk

Directions

  1. Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside
  2. In a medium saucepan, melt 2 sticks butter. Wisk in pumpkin and pumpkin pie spice until its totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
  3. In a measure pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
  4. In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour into the pan and bake the cake for 20 mins. Remove and allow to cool.
  5. To make frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half-and-half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
  6. Spread the frosting all over the surface of the cake. Keep leftovers in the fridge.
  7. NOTE: You make double the frosting amounts if you like a very thick layer of frosting.
  8. None

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