Step 1

Preheat oven to 350℉.

Step 2

With the 1 teaspoon of butter grease a 9X13- inch baking dish and set aside.

Step 3

In a large mixing bowl add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated.

Step 4

Add the eggs to the bowl and mix well.

Step 5

In a separate bowl whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until fully combined.

Step 6

Add the dry ingredients to the wet ingredients and mix until fully blended, scraping the sides as needed.

Step 7

Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean.

Step 8

All the cake to cool for 60 minutes on a cooling rack before frosting.

Step 9

In a large bowl add the cream cheese, butter, and vanilla and mix with a hand mixer until creamy.

Step 10

Gradually add the powdered sugar, pumpkin pie spice, mil, and salt to the bowl.Mix slowly for 20 seconds and then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.

Step 11

Frost the top of the cake, spread evenly.

Step 12

Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency.Sprinkle the walnuts on top.

Step 13

Serve immediately or with 3 days.