Pumpkin Spice Sheet Cake with Penuche Frosting

adapted from i heart nap time
INGREDIENTS
Pumpkin Sheet Cake:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
1 16 oz can pumpkin puree
2 cups flour sifted
2 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Penuche Frosting:
1/2 cup butter
1 cup brown sugar
1/3 cup heavy cream
2 cups confectioners’ sugar

DIRECTIONS
pumpkin bars:
Preheat oven to 350º F. Grease a 15x10 inch jelly roll pan, set aside.
In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, mix eggs, oil, and sugars until sugar is wet. Add pumpkin, and stir until smooth.
Add flour mixture to pumpkin, and stir until just combined.
Spread mixture into prepared jelly roll pan. Bake for 25 minutes, or until lightly browned.
Remove from oven, and cool on cooling rack while preparing frosting.

frosting:
Melt butter in a saucepan over medium heat. Stir in brown sugar.
Bring to a boil then reduce heat to low, stirring continuously for 2 minutes.
Stir in heavy cream. Return to a boil, stirring constantly, then remove from heat.
Transfer mixture to the bowl of a KitchenAid, and allow to cool to lukewarm.
Using the wire whisk attachment, add confectioners' sugar until frosting has reached your desired consistency.
For a thicker frosting, add more powdered sugar; to thin it out, you can always add a bit of milk.
Frost cake while frosting is still a little warm, it will start to set up as it sits.

This sheet cake remind me of my Cedar Family. We started a tradition of eating pumpkin anything for breakfast during the Sunday Morning Session of October General Conference, and this sheet cake is perfectly pumpkin-y, and I think would make a wonderful start to any day.
The penuche frosting reminds me of my favorite baker from the Cedar Family, Kim. She always made cake for our Cedar Family Functions, and one of the first cakes she brought had a penuche frosting. Which is really just a fancy way of saying brown sugar "caramel" frosting.