Pumpkin Sheet Cake With Cream Cheese Frosting

Directions

1. Set your oven to 350°F. Coat an 11x17-inch sheet pan with baking spray and set aside.
2. In a medium saucepan, melt the 2 sticks of salted butter. Whisk in the pumpkin puree and pumpkin pie spice until fully combined. Add the boiling water and whisk until smooth. Remove from heat and set aside.
3. In a large bowl, whisk together the flour, granulated sugar, and salt. Set aside.
4. In a liquid measuring cup, combine the buttermilk, eggs, baking soda, vanilla extract, and maple extract (if using). Whisk until blended.
5. Pour the pumpkin mixture into the flour mixture and stir until about halfway combined. Then pour in the buttermilk mixture and stir until just combined. Pour the batter into the prepared sheet pan. Bake for 20 minutes, then remove and let cool completely.
6. For the frosting: In the bowl of an electric mixer, beat together the softened cream cheese, softened unsalted butter, powdered sugar, and a dash of salt until smooth. Add the half and half or milk and mix. The frosting should be thick but spreadable; add a little more milk if needed.
7. Spread the frosting evenly over the cooled cake. Cut into squares and serve. Store any leftovers in the refrigerator, as the frosting will soften at room temperature.