Pumpkin spice—oh, that’s nice

With Thanksgiving only weeks away, I’ve been busy formulating recipes to make for our big family feast. Whenever I can find an occasion to contribute one of my original dishes, I jump at the chance. By doing so, I get unbiased opinions as to whether or not the taste-testers liked my food creations.

One of my favorite events to try out new recipes happens to be at the quarterly meetings of the Edom Historical Society. While I’m currently holding the offices of both secretary and treasurer, I recently volunteered to provide all of the refreshments for our March, June, and September meetings.

I also contribute to the smorgasbord of delightful appetizers and snacks at our Christmas party each year. For this occasion, all of our members bring one or more dishes. After a brief meeting of business, we talk, laugh, eat, and thoroughly enjoy our time together.

Today I’m sharing one of my latest creations, which was inspired by my love of pumpkin spice. I served it at our September meeting and received many wonderfully kind compliments on it.

This cake would be a nice addition to your Thanksgiving meal or any holiday party. If you try it, I hope you enjoy it as much as the EHS members did.

For anyone interested in attending one of our meetings, you can email me at hattiekirkwoodkemp@gmail.com to get the times, dates, and locations.

Autumnal Pumpkin Sheet Cake

Cake Ingredients:

1/2 c. butter (1 stick), softened

1/2 c. organic coconut oil

1/2 c. pumpkin purée

1 1/2 c. sugar

1/2 c. light-brown sugar

2 large eggs, slightly beaten

1 t. vanilla extract

1 c. milk

2 c. all-purpose flour (A gluten-free flour blend works perfectly, too.)

1 t. baking soda

1/2 t. finely ground sea salt

3/4 t. ground cinnamon

1/8 t. each ground nutmeg, ginger, and cardamom

Pinch of cloves

Frosting Ingredients:

1/4 c. organic coconut oil

4 oz. cream cheese, softened

1/6 c. milk

1/2 t. vanilla extract

3/8 t. ground cinnamon

1/8 t. ground cardamom

2 3/4 c. confectioner’s sugar


Preheat oven to 350 degrees F. Coat a 13- by 18-inch jellyroll pan with Baker’s Joy or grease with butter and dust with flour and then discard excess flour.

Into a medium-sized bowl, add flour and spices, stirring to combine; set aside.

Into a bowl of a stand mixer, place melted butter and coconut oil along with the milk, pumpkin, both sugars, beaten eggs, and extract. With paddle attachment, mix to combine, scraping down bowl once or twice.

Add the flour-spice mixture and mix until fully incorporated. Do not over-mix. Pour batter into prepared pan and bake for about 20 to 25 minutes or until done when tested in center. Cool completely on a wire rack.

To prepare frosting, cream together the softened cream cheese and coconut oil in the bowl of a stand mixer with the whisk attachment. Blend in the spices. Starting and ending with the confectioner’s sugar, alternate the addition of sugar and milk, beating well on highest speed after each. Scrape down the sides several times during this process.

Using an offset spatula, spread frosting on top of the cooled cake just to the edges of the pan. For best results, refrigerate cake to let the frosting set. Before serving, rest the cake on counter for at least 10 minutes prior to cutting and plating.

Yield: 24 pieces of cake, depending on size

Note: For a thicker cake, bake it in a 9- by 13-inch pan for 30 to 35 minutes or until done.