Pumpkin Sheet Cake

I always hesitate before sharing my quarter sheet cake recipes, because they clearly serve more than two.

However, a quarter sheet cake recipe makes significantly less cake than a standard giant sheet cake, so I think we’re good. My goal is smaller desserts and less desserts, not just two single pieces of dessert, you know? I hope you’re with me!

Have you seen my Texas Chocolate Quarter Sheet Cake? We absolutely love it, and bake it often. I included a White Texas Sheet Cake recipe in my 3rd cookbook, Sweet & Simple: Dessert for Two.

It’s time for the pumpkin sheet cake version!

First, I feel like I should really say THANK YOU. There was a time in my life when I didn’t like pumpkin. It had to do with an incident in college with raw pumpkin, and I avoided pumpkin for years afterwards.

However, over the 8 years of writing this blog, I always make an effort to include a few pumpkin recipes for you each year. Slowly, over time, I’ve started to actually like pumpkin–all thanks to you!

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1/2 cup buttermilk
• 1 large egg white (yolk removed)
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice*
• For the pumpkin spice frosting:
• 7 tablespoons unsalted butter
• 3 tablespoons buttermilk
• 2 heaping cups powdered sugar
• 1 teaspoon pumpkin pie spice.

Instructions

1. Preheat the oven to 350 and spray a quarter sheet pan (9" x 13" x 1") with cooking spray.
2. In a large bowl, whisk together the flour, sugar and salt.
3. In a separate bowl, whisk together the melted butter, buttermilk, egg white, pumpkin, baking soda and pumpkin pie spice. Mix very well.
4. ...................................

for full recipes please see : www.dessertfortwo.com

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