Pumpkin Spice Sheet Cake

• Vegetarian

• Produce

  • 1 can Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1 bag Powdered sugar
  • 1/2 tsp Pumpkin pie spice
  • 1 1/2 cups Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Butter
  • 1 block Cream cheese
  • 1/4 cup Milk
  • 1/2 cup Sour cream

Found on togetherasfamily.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 can (15 ounce) pumpkin puree
• 1/2 cup sour cream
• 1/4 cup milk, whole milk is best
• 1 teaspoon vanilla
• 1 block (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 1/2 teaspoon vanilla
• 1 bag (1 lb) powdered sugar
• 1/2 cup chopped pecans

Directions

• Heat oven to 350 degrees. Spray your cookie sheet with cooking spray, or line with parchment paper, and set aside.
• In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.
• In a stand mixer (or large bowl with hand mixer), beat the butter for 1 minute. Add the sugar and blend until light and fluffy, for 2 minutes.
• Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined.
• Add in your flour mixture and beat until just combined.
• Spread the mixture evenly into your prepared cookie sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before frosting. I sometimes will refrigerate the cake because a cold cake is easier to spread frosting on.
• For the frosting: combine cream cheese, butter, and vanilla in a mixing bowl, and beat with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, one cup at a time. Continue beating until the frosting is smooth. Spread onto cake and then sprinkle with the chopped pecans.
• Serve right away or refrigerate for 1-2 hours before serving. Or up to 6-8 hours before serving. It keeps well in the fridge.