Would you believe me if I told you that I have never had a pumpkin spice latte in my life? It might be hard to accept, but it’s true. I actually gave up drinking caffeine completely more than 5 year ago so I have to pass on the seasonal coffees and teas. But before you start feeling bad for me, rest assured that I make sure to get my all-things-pumpkin fix in during the fall season. I LOVE the time of year when pumpkin flavored treats line the shelves of local grocery stores and bakeries. Then again, who doesn’t?
In my last post I shared the recipe for the Nantucket Cranberry Citrus Pie that sat on our dessert table this Thanksgiving. You’ve probably guessed that there was more than one sweet treat sharing the stage and you are right. My husband loves pumpkin rolls and I love cake, so here you have it: Pumpkin Sheet Cake with Cream Cheese Frosting. After all, marriage is all about compromise, right? This Pumpkin Sheet Cake is rich, moist, and has that pumpkin spice flavor no one can’t get enough of during the fall. It is definitely a keeper.
Pumpkin Sheet Cake
- 2 sticks butter
- 2 cups pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 3/4 cups boiling water
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 1 pound powdered sugar, Sifted
- dash of salt
- 1 tablespoon milk
- 3/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Spray a 13″ x 18″ sheet pan with baking spray and set aside.
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin puree and pumpkin pie spice until combined completely. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a small mixing bowl, combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.
In a large mixing 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 smooth until even. Tap the tray against the counter a few times to release the air bubbles. 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 milk and check the consistency. You want it to be thick and smooth, but still thin enough to spread easily over the cake. If your frosting is too thick add additional milk until desired consistency.
Spread the frosting all over the surface of the cake and sprinkle with chopped walnuts (optional). Cut into squares and serve.
*If you like a very thick layer of frosting, you can easily double the frosting recipe. I actually reserved some of my frosting to top homemade pumpkin cinnamon rolls the next morning. So, so good!
The size of this cake is perfect for sharing with friends and family at any holiday gathering. Enjoy!