Pumpkin Sheet Cake with Chocolate Bourbon Buttercream

This cake is one of my new favorite things. I am decidedly NOT a pumpkin person (sorry, haters) particularly in the form of pie. But in cake (or mousse!) – well thats a whole other story. Pumpkin makes for the moistest of cakes (my most beloved kind). And I love sheet cakes for their height and old-school good looks, which this cake has in spades.I developed this recipe for the November issue of Main Street Magazine (where I write a monthly column) and I figured it had better be Thanksgiving appropriate (spoiler alert: it is). The cake works brilliantly for those bakers amongst us who aren’t pumpkin fans, but understand that others sitting around our holiday tables likely are (read: mother-in-laws). And, because it is a little unusual for Thanksgiving (ie: it’s not a pie) you don’t have to feel bad about generously frosting it in chocolate buttercream, with bourbon no less. 
Chocolate and Pumpkin are a fabulous combo and the Bourbon adds that little something special, that won’t be missed if omitted, but if included is much appreciated. It was a fluke, in fact, that it made it into the buttercream in the first place. I was always planning on a chocolate frosting, but when I stumbled upon a tub of the stuff in my fridge, WITH bourbon (I had frosted these with it, if you must know) I knew it was destined to top my bright orange show-stopper of a cake. The recipe for my Pumpkin Sheet Cake with Chocolate Bourbon Buttercream can be found here.