Ingredients
The following ingredients have 16 Servings
- 2 cups granulated sugar
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp allspice
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 (15-oz) can 100% pure pumpkin
- 1 stick (½ cup) unsalted butter, room temperature
- 2 (8-oz) packages cream cheese, softened (not quite room temperature)
- 2 cups powdered sugar
- 1 Tbsp vanilla extract
- ¼ cup chopped pecans
- 2 Tbsp caramel sauce
Instruction
- Preheat oven to 400°F. Prepare a 12”x18” jelly roll pan (cookie sheet) with cooking spray and parchment paper. In a large bowl combine butter, sugar, eggs, pumpkin, vanilla, cinnamon, nutmeg, ginger and allspice. Whisk until completely combined. Add flour, salt, baking soda and powder. Whisk until combined. Do not over mix. Pour batter into prepared pan and smooth with a spatula. Bake for 14-16 minutes until a toothpick inserted in the center comes out clean. Meanwhile in a large mixing bowl, combine butter and cream cheese with an electric mixer until well combined. Add vanilla and powdered sugar. Mix until combined. Set aside. Cool cake for 5 minutes on a cooling rack. Invert onto a cutting board or cooling rack and allow cake to cool. Placing it in the freezer will speed up this process. Remove cake from freezer, cut edges of cake off (save for later they make a great snack). Cut cake into 3 equal pieces. My cake pieces were each 5½” wide x 11”long (give or take a little). Place the bottom layer on a plate or parchment paper. Frost the cake with ⅓ of the cheesecake frosting. Place the second layer on top and repeat. Place the third layer and repeat. Drizzle with caramel sauce and sprinkle with nuts. Serve and enjoy!
