Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors! Thank you Back For Seconds

1 can pumpkin puree

1 cup oil
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla extract
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Icing:

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

• Preheat oven to 350
• In a large mixing bowl beat pumpkin, oil, and sugars. 
• Add vanilla and eggs, one at a time, beating between each addition.
• In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. 
• Slowly add to pumpkin mixture, beating until smooth and well combined. 
• Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean
• 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. 
• Store covered at room temperature.