Pumpkin Cookies & Cream Sheet Cake

Nov 5

Nov 5 Pumpkin Cookies & Cream Sheet Cake

PREP TIME: 15 MINS
COOK TIME: 35 MINS
TOTAL TIME: 50 MINS

Add oreos to anything and it becomes magical am I right? This recipe is so perfect for the Fall you get the taste of Pumpkin Spice with a little mix of cookies and cream. You will have fun through the whole process.

Ingredients

Pumpkin Oreo Sheet Cake

1 Box Duncan Hines Classic White Cake
1/2 Cup All Purpose Flour
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/4 Tsp Nutmeg
1/4 Tsp Baking Powder
3/4 Cup Buttermik
3/4 Cup Brown Sugar 
1/2 Cup Pumpkin Puree
1/2 Cup Vegetable Oil
2 Large Eggs
1 Egg Yolk
1 1/2 Tsp Vanilla
1/8 Tsp Salt
1 Cup Crumbled Oreos

  Oreo Cream Cheese Frosting 
12oz Cream Cheese
8oz Unsalted Butter 
6 Cups Powdered Sugar
1/2 Tsp Vanilla 
1 Cup Crumbled Oreos 

Instructions

Pumpkin Churro Cake

Prepare a 9x13 Pan with nonstick spray and parchment paper. Preheat oven to 350’F
In a large bowl sift your DH cake mix, flour, cinnamon, pumpkin pie spice, baking powder and salt. In a separate bowl whisk together the buttermilk, pumpkin, brown sugar, oil, eggs and vanilla. Add your dry ingredients to your wet ingredients and whisk until combined.
Add crumbles oreos and mix until incorporated but do not overmix.
Bake for 35-40 mins or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before removing from pan.

Oreo Cream Cheese Frosting

Make sure your butter and cream cheese are room temperature.
In a stand mixer with a paddle attachment beat your butter and cream cheese for 3-4 mins until light and fluffy
Gradually mix in the powdered sugar 1 cup at a time. Mix in the vanilla.
Scrape the sides and bottom of your mixing bowl as needed.
Once you have added all your powdered sugar whip for 2-3 minutes until well incorporated and smooth.
Add Crumbled Oreos and mix until incorporated in the frosting.
Frost the top of your cake and add more oreo crumbles.
Refrigerate cake for 1-2hrs for the frosting to set.