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Pumpkin Sheet Cake with Cream Cheese Frosting

This Pumpkin Sheet Cake recipe is the perfect fall cake to enjoy during Thanksgiving or any holiday gathering.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 16
Calories: 684 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can pumpkin puree 15 oz
  • 2 cups white sugar
  • 1 cup canola oil
  • 4 eggs large
  • 2 teaspoons pure vanilla extract
For the Glaze
  • 1/2 cup sweet cream butter
  • 3/4 cup light brown sugar packed
  • 4 Tablespoons heavy cream
  • 1/4 teaspoons kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons instant coffee granules crushed
  • 1/2 teaspoon ground cinnamon
  • 2 cups powdered sugar
For the Frosting
  • 1/2 cup unsalted butter soft
  • 8 oz cream cheese room temp
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 cups powdered sugar
  • Ground cinnamon spice for garnish

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven to 350°F and prep a large baking dish with non-stick spray.
  2. Whisk together flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
  3. Combine pumpkin puree, sugar, canola oil, eggs, and vanilla in a large mixing bowl until smooth, using electric mixer.
  4. Add the dry ingredient mixture to the bowl of wet ingredients. Mix until just combined. Do not over-mix.
  5. Pour batter in your prepared pan and smooth with a spatula. Bake at 350°F for 30-35 minutes. Test doneness with a toothpick, then remove from oven to cool.
For the Glaze
  1. Stir together butter, brown sugar, cream, and salt in a saucepan over medium high heat. Once it starts to boil, remove from heat and allow to cool 7-10 minutes.
  2. Stir in the vanilla, crushed coffee, and cinnamon, then transfer to a mixing bowl and mix in the heavy cream with a mixer.
  3. Add powdered sugar a half-cup at a time until smooth. Pour the still-warm glaze over the cake.
For the Frosting
  1. Cream butter and cream cheese together until there are no lumps.
  2. Blend in the vanilla, salt, and cinnamon.
  3. Reduce mixer speed to low and and add powdered sugar one-half cup at a time.
  4. Make sure cake is completely cooled to room temp, then frost with the cream cheese icing.
  5. If desired, top with a sprinkle of cinnamon and candy pumpkins.

Notes

  • Nutrition information is an estimate only and will vary based on serving size and ingredients used.

Nutrition Information

Calories 684kcal (34%) Carbohydrates 95g (32%) Protein 4g (8%) Fat 33g (51%) Saturated Fat 12g (60%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 92mg (31%) Sodium 402mg (17%) Potassium 134mg (4%) Fiber 1g (4%) Sugar 81g (162%) Vitamin A 4797IU (96%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 684

% Daily Value*

Calories 684kcal 34%
Carbohydrates 95g 32%
Protein 4g 8%
Fat 33g 51%
Saturated Fat 12g 60%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 402mg 17%
Potassium 134mg 3%
Fiber 1g 4%
Sugar 81g 162%
Vitamin A 4797IU 96%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.