Pumpkin Sheet Cake with Cream Cheese Frosting

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In the bowl of an electric stand mixer fitted with the whisk attachment, whip together butter and cream cheese until light and fluffy.
3. 3
   Spray a 9x13 baking pan with non-stick cooking spray, and set aside.
4. 4
   Mix in powdered sugar, cinnamon, and maple extract and whisk for a few minutes until light and fluffy. If needed add more sugar.
5. 5
   In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
6. 6
   In the mixture is too runny, chill it in the freezer and whisk again.
7. 7
   In a large bowl, using a mixer whisk together granulated sugar and brown sugar until combined.
8. 8
   Once the cake has cooled, frost it and garnish with chopped nuts and candy pumpkins.
9. 9
   Add melted butter and oil.
10. 10
    Add eggs one at a time.
11. 11
    Add in pumpkin puree, vanilla, and milk and whisk until combined.
12. 12
    With mixer set on low speed slowly add in the flour mixture and mix until combined.
13. 13
    Scrape down sides and bottom of the bowl and transfer it to the prepared pan.
14. 14
    Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes.
15. 15
    Allow it to cool completely before topping with cream cheese frosting.