Pumpkin Spice Sheet Cake with Brown Butter & Cream Cheese Maple Frosting

For the cake:

• 1½ cups pumpkin puree

• 1 cup vegetable oil

• 4 large eggs

• 2 cups dark brown sugar

• 2 teaspoons vanilla extract

• 2½ cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

For the frosting:

• ¼ cup unsalted butter

• 8 ounces cream cheese, softened

• 3 tablespoons pure maple syrup

• ½ teaspoon maple extract

• Pinch of salt

• 2½-3 cups powdered sugar, sifted

• Sprinkles, optional

1. Preheat oven to 350℉. Line a 13x9 baking pan with parchment paper.

2. Make the cake: In a large bowl, combine pumpkin puree, vegetable oil, eggs, sugar, and vanilla. Whisk together until smooth.

3. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until well-combined.

4. Slowly whisk the dry ingredients into the wet until the batter just comes together and no clumps remain. Careful not to over mix.

5. Pour the batter into the prepared baking dish. Use a silicone spatula to evenly spread the batter in the pan.

6. Bake the cake in the preheated oven for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes then cool completely on a wire rack.

7. Make the frosting: Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling (not stirring) occasionally, until the butter has golden browned bits on the bottom of the saucepan and smells nutty. Transfer the butter to a medium bowl to cool slightly.

8. Add the cream cheese to the butter and use an electric hand mixer on medium-high speed to beat together until light and fluffy.

9. Add maple syrup, maple extract, and salt then mix again. 

10. Gradually beat the powdered sugar into the brown butter mixture, about ½ cup at a time until thick and smooth but spreadable. 

11. Evenly spread the frosting over the cooled cake. Top with sprinkles, if desired. Slice into squares and serve.