Here’s what you will need:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, softened
1 1/2 cup sugar
3 eggs
1 15-ounce can of pumpkin puree
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla

Cream Cheese Frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoon vanilla
4 1/2 cups powdered sugar
1/2 cup pecans, chopped for garnish (optional)

Begin by greasing and flouring a 15x10x1-inch baking pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.

In a stand mixer (or large bowl with hand mixer), beat the butter for about one minute. Then beat in the sugar until light and fluffy (about two more minutes). Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined. (It’s OK if your batter looks curdled or separated.) Add in your flour mixture and beat until just combined.

Spread the mixture evenly into your prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

For the frosting, combine cream cheese, butter, and vanilla. Beat with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, one cup at a time. Continue beating until the frosting is smooth.

Posted By at 11:31 AM
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