Pumpkin Sheet Cake
Thank you, Pioneer Woman for this easy and delicious recipe! It’s a Glamping fall favorite on Hoot Owl Hill !
2 sticks of butter
2 C canned pumpkin (not pie filling)
2 t pumpkin pie spice (or more!)
3/4 cups boiling water
2 C flour
2 C sugar
1/4 t salt
1/2 C buttermilk
2 t baking soda
2 t vanilla extract
8 oz cream cheese, softened
1 stick butter, softened
1 pound powdered sugar
dash of salt
1 T half and half or milk for thinning
Preheat oven to 350 degrees. Spray a sheet pan with baking spray, line with a sheet of parchment paper that overhangs the sheet, and spray the parchment.
In a medium saucepan, melt 2 sticks of butter. Whisk in pumpkin and spice until totally combined. Whisk in boiling water until smooth. Set aside.
In a measuring pitcher combine buttermilk, eggs, baking soda, vanilla. 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 sheet pan, smooth out, and bake for about 25 minutes. Remove and cool.
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.
Spread the frosting all over the surface of the cake. Refrigerate for at least an hour to allow everything to set. Using the parchment paper, remove from the sheet pan and cut into squares. Serves 18.