CPT: Getting in the Mood for the Fall Season

The days starting to get shorter, the leaves falling and changing color, apple picking. These are all things that are usually associated with Fall (or, Autumn - if you prefer). And, what better way to get in the spirit than with a pumpkin-themed dessert?

Technically, we’re a bit early - Fall doesn’t officially start this year until September 22nd. But, we at Directive LOVE the Fall - being located in Central New York has its perks!

Get the Pumpkin Sheet Cake recipe below:

Pumpkin Sheet Cake

Ingredients:

Pumpkin Sheet Cake:

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup milk
• 1/2 cup pureed plain pumpkin (canned plain pumpkin)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Cinnamon Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter
• 8 oz cream cheese
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 5 1/2 cups powdered sugar

Directions:

• Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
• In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
• Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cinnamon Cream Cheese Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
• Then whisk in powered sugar – beating on high until frosting is smooth. Spread frosting on top of cake.
• Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

 Recipe courtesy of: The Novice Chef