- 35 mins
- 45 mins
Ingredients
- 1 1/2 Sticks unsalted butter (i stick melted, 1/2 stick softened)
- 1 Cup packed, Light Brown Sugar
- 2 Large Eggs, room temperature, lightly beaten
- 1 Cup Canned Pumpkin
- 1 Tbsp Pumpkin Pie Spice
- 1 1/2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp plus 2 pinches, Salt
- 1 2/3 Cups Flour
- 4 oz Cream Cheese, chilled
- 1 Cup confectioners' Sugar
Preparation
Step 1
1. Preheat oven to 350. Line 2 baking sheets with parchment paper.
2. In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, i tsp vanilla, the baking powder, the baking soda and 3/4 tsp salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop, drop 12 generous mounds of batter, evenly spaced, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to rack to cool.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and the 1/2 tsp vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top with another cake.