Pumpkin and Cookie-Butter Sheet Cake with Toasted Meringue Recipe

Name: Pumpkin and Cookie-Butter Sheet Cake with Toasted Meringue
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 20-24 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 3 cups all-purpose flour, plus more for pan; 1 tablespoon baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 1/3 cups canned pumpkin purée; 1 cup sour cream; 3/4 cup speculoos cookie butter (preferably Biscoff); 2 teaspoons vanilla extract; 2 cups (packed) light brown sugar; 4 large eggs

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/3 cups canned pumpkin purée
1 cup sour cream
3/4 cup speculoos cookie butter (preferably Biscoff)
2 teaspoons vanilla extract
2 cups (packed) light brown sugar
4 large eggs

PREP TIME 1h	COOK TIME 2h	TOTAL TIME 3h
YIELD 20-24 servings

Instructions

Preheat oven to 350°F. Butter baking pan, line with parchment paper, then butter parchment. Dust pan with flour, tapping out excess.
Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl. Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes.
Add eggs one at a time, beating on medium speed after each addition, until combined. Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth surface.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
Transfer pan to a wire rack and let cool, about 2 hours.

Desserts