1-First, preheat your oven to 350°F and spray an 11×17 inch sheet pan with baking spray to avoid any sticking drama. This sets the stage for a perfect bake.

2-Next, melt 2 sticks of salted butter in a saucepan, then whisk in 2 cups of pumpkin puree and 2 teaspoons of pumpkin pie spice until it’s all mixed up nicely.

3-Add 1/2 cup of boiling water and whisk until smooth set that aside for now. In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, and 1/4 teaspoon of salt. In a separate liquid measuring cup, combine 1/2 cup of buttermilk, 2 eggs, 2 teaspoons of baking soda, 2 teaspoons of vanilla extract, and 1/2 teaspoon of maple extract if you’re using it.

4-Pour the pumpkin mixture into the dry ingredients and stir about halfway, then add the buttermilk mix and stir until just combined.

5-Pour the batter into your prepared pan and bake for 20 minutes, or until a tester comes out clean.

6-Once it’s cooled, make the frosting by beating 8 ounces of softened cream cheese, 1 stick of softened unsalted butter, 1 pound of powdered sugar, and a dash of salt until smooth, adding 1 tablespoon of half and half or milk as needed.

7-Spread the frosting evenly over the cooled cake, cut into squares, and serve.