Pumpkin Sheet Cake with Cream Cheese Frosting
- Ingredients:
- For the cake:
- 2 sticks salted butter
- 2 cups pumpkin puree (not pumpkin pie filling!)
- 2 tsp. pumpkin pie spice
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 2 cups granulated 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)
- For the frosting: (I actually only made 1/2 of the recipe and it was ample frosting for the sheet cake)
- 8 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 1 lb. powdered sugar
1 tsp. Vanilla bean paste
- Dash of salt
- 1 Tbsp. half and half or whole milk
- For the cake: Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside.
- 2In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside.
- 3In a large bowl, combine the flour, sugar and salt. Whisk and set aside.
- 4In a liquid measuring cup, combine the buttermilk, eggs, baking soda, vanilla and maple extract, if using. Whisk and set aside.
- 5Pour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the sheet pan and bake the cake for 20-30 minutes. Remove and allow to cool.
- 6For the frosting: In the bowl of an electric mixer, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add the half and half or milk and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
- 7Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
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