Pumpkin Spiced Sheet Cake
Super moist and delicious pumpkin spiced sheet cake with a pumpkin pie spiced cream cheese buttercream frosting that just as drool worthy as the cake!
Servings: 1 21 x 15 sheet pan
Ingredients
- 1/2 cup salted butter melted
- 1 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- For pumpkin spiced cream cheese buttercream:
- 1/2 cup butter - soft but firm
- 8 ounces cream cheese - room temp
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 2 pound bag of powdered sugar
- 5 tablespoon whipping cream
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Add butter, sugar, vanilla, eggs, cinnamon, pumpkin pie spice, pumpkin puree, sour cream and milk together and blend until smooth.
- Add the salt, flour, baking powder and baking soda to the wet mixture and blend until the batter is smooth and well mixed.
- Line the cookie sheet with parchment paper and spray with non-stick spray.
- Pour batter onto pan.
- Bake for ~25 minutes or until the cake is cooked through and a toothpick comes out clean.
- Cool cake completely.
- In another bowl, add butter, cream cheese, pumpkin pie spice, cinnamon, vanilla, powdered sugar, whipping cream and salt together and whisk until smooth and fluffy.
- Spread over cooked cake or use a piping tip to pipe frosting on.
- Enjoy!