Makes 12-141 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick room temp
1 cup packed light brown sugar
2 large eggs, room temp
1 cup canned pumpkin puree
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt, plus 2 pinches
1 2/3 cups flour
4 ounces cream cheese
1 cup confectioners sugar
Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the eggs, pumpkin, 1 teaspoon vanilla, baking soda and powder, and salt. Whisk until combined. Fold in the flour. Using a tablespoon size ice cream scoop, drop mounds of batter onto baking sheet. Bake for 10-12 minutes or until springy to the touch. Cool completely.
Mix the cream cheese with the softened butter. Add the confectioners sugar and the remaining 2 pinches of salt and vanilla. Mix on low speed until blended, then medium-high speed until light and fluffy.
Spread the cream cheese frosting on the flat side of half of the cakes, then top each with another cake.
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ReplyDeletePreheat oven to 350 degrees. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the eggs, pumpkin, 1 teaspoon vanilla, baking soda and powder, and salt. Whisk until combined. Fold in the flour. Using a tablespoon size ice cream scoop, drop mounds of batter onto baking sheet. Bake for 10-12 minutes or until springy to the touch. Cool completely.