The days starting to get shorter, the leaves falling and changing color, apple picking. These are all things that are usually associated with Fall (or, Autumn - if you prefer). And, what better way to get in the spirit than with a pumpkin-themed dessert?
Technically, we’re a bit early - Fall doesn’t officially start this year until September 22nd. But, we at Directive LOVE the Fall - being located in Central New York has its perks!
Get the Pumpkin Sheet Cake recipe below:
Pumpkin Sheet Cake
Ingredients:
Pumpkin Sheet Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- 1/2 cup pureed plain pumpkin (canned plain pumpkin)
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Cinnamon Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter
- 8 oz cream cheese
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 5 1/2 cups powdered sugar
Directions:
- Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cinnamon Cream Cheese Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
- Then whisk in powered sugar – beating on high until frosting is smooth. Spread frosting on top of cake.
- Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.
Recipe courtesy of: The Novice Chef
