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Pumpkin sheet cake recipe
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 16 servings
Calories: 398 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 2 cups (240g) all purpose flour
- 1 ½ teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 ½ tablespoons honey
- 2 eggs
- 1 cup (240ml) pumpkin puree
- ¾ cup (180ml) butter softened
Frosting
- ⅓ cup (80ml) butter
- ½ cup (120g) cream cheese
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 2 ¾ cups (340g) Powdered Sugar
Topping
- 1 cup (120g) walnuts pecans or almonds or to taste
Instructions
Make the cake
- In a medium-sized bowl, combine flour, baking soda, and pumpkin pie spice.
- Combine brown sugar and granulated sugar in the bowl of a stand mixer. Add vanilla, honey, eggs, and pumpkin puree. Mix until all ingredients are combined. If needed, beat until fully combined.
- Slowly add the flour mixture to the wet ingredients, mixing at medium speed for about 4 minutes or until combined.
- Preheat your oven to 350 degrees F / 175 degrees C. Line a sheet pan with parchment paper. Pour the batter into the sheet pan and smooth it with a spatula until it’s even.
- Bake for about 25 minutes. Check for doneness by inserting a knife in the middle of the cake. If it comes out clean, remove the cake from the oven.
- Let the cake cool on a cooling rack while you prepare the frosting.
Cup of Yum
Make the icing and assemble the cake
- Whip the cream cheese and butter together for about 3 minutes or until smooth. You can use a stand mixer or a hand mixer.
- Add vanilla and cinnamon and mix until combined.
- Gradually add powdered sugar, ½ cup at a time, until the desired consistency is reached.
- Use a spatula to spread the frosting evenly over the cooled cake. Allow it to set for about 15 minutes.
- Sprinkle chopped walnuts over the cake. Serve and enjoy!
Notes
- Measure ingredients accurately by using a kitchen scale for precise measurements, especially for flour and sugars, to ensure the perfect texture and consistency.
- Make sure eggs, butter, and cream cheese are at room temperature so they blend more smoothly and evenly.
- Don’t overmix when combining the wet and dry ingredients to avoid a dense cake.
- Preheat your oven and ensure it’s at the correct temperature before baking.
- Line your sheet pan with parchment paper for easy removal and cleanup.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Use a spatula to spread the frosting evenly for a professional look if you making it for a special occasion.
- Store - Keep any leftover cake in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
236mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
2.896IU
(0%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 236mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 2.896IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.