Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting

Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting

CAKE
1 cup (2 sticks) butter, melted
1 cup milk
1/2 cup 100% pure pumpkin (NOT pie filling)
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt

Preheat oven to 350°.

Spray a 12”x17” jelly roll pan with non-stick spray like PAM.

In a large bowl, beat together, melted butter, milk, pumpkin, and sugar. Beat in eggs and vanilla extract. Then beat in flour, baking soda, pumpkin pie spice, and salt.

Pour batter into the prepared jelly roll pan and bake for 20 minutes, or until the center springs back to touch. Cool completely! 

FROSTING
1/2 cup (1stick) butter
8 oz cream cheese (1 block)
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
6 1/2 cups powdered sugar

In a large bowl, cream the butter and cream cheese until smooth. Beat in milk, vanilla extract, and cinnamon on a low-speed until combined.

Then slowly beat in the powdered sugar. Once all the powdered sugar is mixed in, beat on high until the frosting is smooth. Spread frosting on top of cake. 

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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