Cookie Bookie

Pumpkin Sheet Cake with Browned Butter Frosting

1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1/2 cup unsalted butter
3 1/2 cups powdered sugar
6 tablespoons milk or cream
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, salt cinnamon, cloves and nutmeg; gradually add to pumpkin mixture and mix well.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For the frosting (by hand):  While cake is baking, melt the butter in a saucepan over medium heat. Continue cooking the butter. It will foam and start to turn brown. Once it is a deep golden brown, turn off heat. Whisk in powdered sugar, cream, cinnamon, and vanilla. If too thick add a bit more cream. Pour over hot cake when it comes out of the oven.

Serves 24