1-First Step: Begin by preheating your oven to 350°F and spraying an 11 by 17-inch sheet pan with baking spray. This ensures your cake won’t stick and makes cleanup easier. Then, melt the 2 sticks of salted butter in a medium saucepan over medium-low heat. Be careful not to let it brown just melt it gently.

2-Second Step: Once the butter is melted, whisk in the 2 cups of pumpkin puree and 2 teaspoons of pumpkin pie spice until completely combined. The mixture will look smooth and fragrant, with the warm spices releasing their aroma. Continue whisking as you slowly add the 1/2 cup of boiling water. This step helps break down the pumpkin fibers and creates a smoother consistency in the final cake. Whisk until the mixture is completely smooth, then set it aside to cool slightly.

3-Third Step: In a large bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well blended. This ensures even distribution of the leavening and flavor components throughout the cake. Set this bowl aside for a moment.

4-Fourth Step: In a liquid measuring cup, combine 1/2 cup of buttermilk, 2 eggs, 2 teaspoons of baking soda, 2 teaspoons of vanilla extract, and the optional 1/2 teaspoon of maple extract. Whisk these wet ingredients together until the eggs are fully incorporated and the mixture is smooth. The baking soda will begin reacting with the acidic buttermilk, creating bubbles that will help your cake rise.

5-Fifth Step: Now it’s time to bring everything together. Pour the pumpkin mixture into the dry ingredients and stir until halfway combined. The batter will still have streaks of flour visible, which is perfect. Then, add the buttermilk mixture and stir until fully combined. This two-step mixing method prevents overmixing, which can lead to a tough cake. The final batter should be smooth and slightly thick.

6-Sixth Step: Pour the batter into your prepared sheet pan, spreading it evenly with a spatula. The batter will look relatively thin, but don’t worry that’s how it should be for a sheet cake. Bake at 350°F for 20 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The cake will have a slightly springy feel when gently touched in the center.

7-Seventh Step: While the cake is cooling, prepare the frosting. In an electric mixer, combine 8 oz of softened cream cheese, 1 stick of softened unsalted butter, 1 lb of powdered sugar, and a dash of salt. Beat these ingredients until smooth and creamy. Add 1 tablespoon of half and half or whole milk to reach a spreadable consistency, adding more only if needed. The frosting should be thick but easy to spread.

8-Final Step: Once the cake has cooled completely, spread the frosting evenly over the surface using an offset spatula. Cut into squares and serve immediately, or store for later. This recipe makes approximately 24 servings, perfect for a crowd. If you’re planning ahead, this cake actually tastes even better the next day as the flavors have time to meld together.