Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake | Pretty Little Pastimes

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 | Pretty Little Pastimes

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!

Pumpkin Sheet Cake | Pretty Little Pastimes

The size of this cake is perfect for sharing with friends and family at any holiday gathering. Enjoy!

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Pumpkin Butterscotch Snickerdoodles

Pumpkin Butterscotch Snickerdoodles

Pumpkin Butterscotch Snickerdoodles

Happy first day of October everyone! If you are like me, than you try to hold on to summer just as long as you can. Unfortunately, for us on the East Coast summer came late and fall didn’t follow in suit. But now that it is officially October (and fall) I am gearing up for my favorite season, full of baking, decorating and holiday celebrations! I thought it would be appropriate to kick off the season on Pretty Little Pastimes with a pumpkin cookie recipe. While the lines grow longer for PSL’s, non-caffeine drinkers like me have to get their pumpkin fix in other ways. So, I present to you the Pumpkin Butterscotch Snickerdoodle! Fluffy, sweet and full of fall flavors, this has to be one of my top five cookies of ALL TIME! I hope you love them as we do. Enjoy!

Pumpkin Butterscotch Snickerdoodles

  • 1/2 cup unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1 cup granulated sugar
  • 1 and 1/4 teaspoons pure vanilla extract
  • 6 tablespoons pumpkin puree
  • 1 and 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butterscotch chips

In a medium bowl, whisk together the melted butter, brown sugar and 1/2 cup of sugar together until no lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.

Pumpkin Butterscotch Snickerdoodles

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspooons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the butterscotch chips. Cover the dough and let chill for at least 30 minutes. This is an important step, so don’t skip it!

Preheat your oven to 350 degrees. Take the dough out of the refrigerator. Line two large baking sheets with parchment paper.

Roll the dough into balls (about 1/2 tablespoons each). Mix together the remaining 1/2 cup sugar and 1 teaspoon cinnamon. Roll each of the doughballs generously in the cinnamon-sugar mixture, coating all sides. Arrange on the two baking sheets. Slightly flatten the dough balls, as the dough will not spread much while cooking.
pumpkin butterscotch snickerdoodles I Pretty Little Pastimes

pumpkin butterscotch snickerdoodles I Pretty Little PastimesBake for 8-10 minutes. Remove from oven and allow the cookies to cool for at least 10 minutes before transferring to a wire rack. You can store at room temperature for up to one week … but they NEVER last that long!

Pumpkin Butterscotch Snickerdoodles

 

Follow along for more fall-inspired treats this season!

Pumpkin Pecan Bread Pudding with Whiskey Cream

Pumpkin Pecan Bread Pudding I Pretty Little PastimesWe are only three days into the new year and we have already seen our first blizzard! With temperatures falling into negative digits today, I decided it was time to share a warm and tasty dessert that will help make you forget about all that snow piling up outside!

Combing through my pantry after the holidays I always seem to find a random can of this and that, that never got used during my holiday baking. Today it was the giant can of pumpkin puree that I skipped over during Thanksgiving. I know the “pumpkin everything” season has ended at our local coffee shops, but that doesn’t mean that I am quite ready to give it up completely. This weather is perfect for a hot pumpkin bread pudding and why not add a Jameson-spiked whiskey sauce? It is a snow day after all.

Pumpkin Pecan Bread Pudding

  • 4 large eggs
  • 1 (30 oz.) can of pumpkin puree
  • 1 & 1/2 cups milk
  • 1 cup half & half
  • 1 cup pure granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1 loaf of French bread (about 12 oz.)

Pecan-Caramel Sauce

  • 1 cup chopped pecans
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract

Cut the French bread into 1 inch pieces and set aside in a large bowl. In another large bowl, whisk together eggs, pumpkin, milk, half & half, sugar, salt, cinnamon, nutmeg and vanilla, until well blended. Pour the pumpkin mixture over the bread and stir to coat evenly. Cover will plastic wrap and let chill for 8-12 hours.

Pumpkin Pecan Bread Pudding I Pretty Little Pastimes

Waiting 8 hours might seem like torture once you smell this, but you can do it!

Pumpkin Pecan Bread Pudding I Pretty Little Pastimes

Preheat oven to 350 degrees. Spoon chilled bread mixture into a lightly greased 13×9 inch baking dish. Cover with foil and bake for 35 minutes. Remove the foil and bake an additional 15 minutes. During the last 15 minutes of baking, prepare the pecan-caramel sauce. 

Heat the pecans in a skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant. Cook brown sugar, butter and corn syrup in a small saucepan over medium heat, stirring occasionally until sugar is dissolved, about 3-4 minutes. Remove from heat and stir in vanilla and pecans.

Remove bread pudding from oven and drizzle with the Pecan-Caramel Sauce. Return the dish to the oven and bake for 5 minutes longer or until sauce is thoroughly heated and begins to bubble.

Now it is time to make the whiskey sauce.

Whiskey Cream Sauce

  • 2 & 1/2 cups milk
  • 1/4 teaspoon nutmeg
  • 1 vanilla bean split lengthwise (or 1 teaspoon pure vanilla extract)
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 tablespoons pure granulated sugar
  • 2 large egg yolks
  • 2 tablespoons milk
  • 3 tablespoons whiskey (I used Jameson Irish Whiskey)

Pour the milk into a saucepan and add the nutmeg. Scrape the seeds from the vanilla bean add to the milk with the bean. Heat gently until small bubbles appear around the edge of the saucepan. Set aside to cool, then strain the milk and discard the bean.

Melt the butter in a saucepan over low heat. Sprinkle the flour over the butter and cook, stirring continuously with a wooden spoon for 1-2 minutes. Be careful not to allow the mixture to color.

Remove from heat and slowly add the vanilla milk, whisking vigorously to avoid lumps. Return to low heat and bring to a boil, stirring constantly. Add the sugar and simmer for 3-4 minutes.

In a bowl, stir together the yolks and milk. Pour in a quarter of the, now hot, sauce, stir together to blend and return the mixture to the remaining sauce in the pan. Add the whiskey and stir constantly over medium-low heat until heated through, without allowing the sauce to boil. Finish by straining.

While everything is still hot, spoon a portion of the whiskey sauce onto the bottom of a plate. Layer the bread pudding directly over the sauce and, if desired, top with fresh whipped cream. This recipe might not shovel your driveway, but it will help make this bitter-cold weather a little more bearable. Now, curl up under a big blanket on the couch and enjoy!

Pumpkin Pecan Bread Pudding I Pretty Little Pastimes

 

 

Whiskey Sauce recipe source: Christmas by Le Cordon Bleu