Kaela's pumpkin sheet cake

 Kaela's Pumpkin Sheet Cake 

Kaela makes this a lot to help bring some semblance of autumn to hot sunny Austin.  She made it twice while I visited.  It is SO GOOD.  It is even better after being chilled.   The recipe is simplified from The Pioneer Woman.  

Use a sheet pan (large rimmed baking sheet), sprayed with baking spray 

Preheat oven to 350 

In large bowl, combine and set aside dry ingredients: 

2 C flour

2 C sugar

1/4 tsp salt 

Meanwhile, in medium saucepan, melt butter, whisk in pumpkin and spices, then the boiling water.  Whisk til smooth and set aside.

1 C (2 sticks) butter

1 can pumpkin 

2 tsp. spices - any combination you like of cinnamon, ginger, allspice, nutmeg, cloves, etc.

3/4 C boiling water 

In a third bowl or large pyrex measuring pitcher, whisk together: 

1/2 C buttermilk (or sour milk you have made with milk and a bit of vinegar or lemon juice)

2 large eggs

2 tsp baking soda

2 tsp vanilla 

Stir pumpkin mixture into flour mixture partway, then add buttermilk mixture and thoroughly combine. 

Pour into baking sheet; bake for 20 minutes.  Remove and let cool. 

Frost cooled cake with your favorite cream cheese frosting!  

FROSTING - whisk in mixer: 

8 oz cream cheese, softened

1 stick butter softened

16 oz powdered sugar

dash of salt 

1-3 T milk or cream for thinning