What could be better than falling leaves, big sweaters, and pumpkins? Pumpkin sheet cake! Fall is a great time for anything and everything pumpkin. Dessert is delicious all year long but is particularly delicious during the fall and autumn season. The Pioneer Woman’s dessert, pumpkin sheet cake is a new fall favorite.
Pumpkin Sheet Cake:
Prep: 35mins Level: Easy
Cook: 25mins Serves: 18
Gloriously moist pumpkin cake with a cream cheese frosting.
- 2 sticks Salted Butter
- 2 cups Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- ¾ cup Boiling Water
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- ½ cups Buttermilk
- 2 whole Eggs
- 2 teaspoons Baking Soda
- 2 teaspoons Vanilla Extract
- ½ teaspoons Maple Extract
- 8 ounces, weight softened Cream Cheese
- 1 stick softened Butter
- 1 pound sifted Powdered Sugar
- Dash of Salt
- 1 tablespoon Half-and-Half or Milk
Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
In a medium saucepan, melt 2 sticks of butter. Whisk in pumpkin and pumpkin spice until it’s totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
In a large bowl combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
To make the 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.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as the frosting will get soft.
Double the frosting for thicker application.
Enjoy this great fall recipe this season. Get more delicious recipes from the Pioneer Woman at http://thepioneerwoman.com/.