1-Preheat and Prep: First, preheat your oven to 350°F and spray an 11 x 17-inch sheet pan with baking spray for easy release. This step sets the stage and keeps things moving quickly trust me, it’s a lifesaver!

2-Mix the Wet Ingredients: In a medium saucepan, melt the 2 sticks of salted butter, then whisk in the 2 cups of pumpkin puree and 2 tsp of pumpkin pie spice until everything’s combined. Add the 1/2 cup of boiling water and whisk until smooth, then set it aside to cool a bit.

3-Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 2 cups of granulated sugar, and 1/4 tsp of salt. This creates a solid base for that fluffy texture we all love!

4-Add the Wet Mixture: In a liquid measuring cup, whisk the 1/2 cup of buttermilk, 2 eggs, 2 tsp of baking soda, 2 tsp of vanilla extract, and 1/2 tsp of maple extract if you’re using it. Pour the pumpkin mixture into the dry ingredients and stir until halfway combined, then add the buttermilk mix and stir until fully blended.

5-Bake and Cool: Pour the batter into your prepared sheet pan and bake for 20 minutes. Let it cool completely on a rack before moving on patience pays off here!

6-Make the Frosting: For the frosting, beat the 8 oz of softened cream cheese, 1 stick of softened unsalted butter, 1 lb of powdered sugar, and a dash of salt in an electric mixer until smooth. Add 1 Tbsp of half and half or milk to get it spreadable, and adjust as needed.

7-Finish and Serve: Spread the frosting over the cooled cake, cut into squares, and enjoy! Remember, store leftovers in the fridge since the frosting softens at room temperature. If you want a thicker layer, just double the frosting recipe it’s that easy!