¾ cup (1½ sticks) unsalted butter, room temperature
2 teaspoons bourbon
2 teaspoons vanilla
4 to 6 cups powdered sugar
Instructions
Heat oven to 350 degrees F. Grease the bottom and sides of a 15-by-10 or 12-by-17-inch rimmed baking sheet (or a 13-by-9-inch pan*).
In a large bowl, beat canned pumpkin, mashed butternut squash, sugars, oil and eggs until well combined. In a separate large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, cloves and salt until combined.
Gradually mix dry ingredients into wet ingredients; stir just until combined.
Pour and spread batter evenly into prepared baking sheet. Bake 20 to 25 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake completely in baking sheet on a cooling rack.
Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter 1 minute until well combined. Add bourbon, vanilla and 4 cups powdered sugar. Stir on medium speed until combined. Add more powdered sugar as needed to create a smooth, spreadable frosting.
Spread frosting evenly over the top of the fully cooled cake (you may want to refrigerate the cooled cake for about 1 hour before frosting it so it's easier to frost). Top with chopped pecans.
Notes
If using a 13-by-9-inch pan, you may need to increase the baking time by a few minutes.
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/butternut-pumpkin-spice-sheet-cake-with-bourbon-vanilla-cream-cheese-frosting-guest-post/