Pumpkin Sheet Cake with Cream Cheese Frosting
User Reviews
5
Pumpkin Sheet Cake with Cream Cheese Frosting
Description
The Pumpkin Sheet Cake is made by blending a mixture of flour, baking powder, baking soda, salt, and a blend of fragrant spices—cinnamon, nutmeg, ginger, and cloves. Granulated and brown sugar combine with melted butter and oil, and eggs are added one by one before mixing in pumpkin puree, vanilla, and milk for moisture. The batter bakes evenly in a rimmed sheet pan, producing a tender, moist cake with a gently spiced flavor profile.
The accompanying cream cheese frosting is whipped from softened cream cheese, butter, powdered sugar, and vanilla, creating a velvety topping that complements the cake’s spice. When spread on the cooled cake, it adds richness and sweetness without overpowering the pumpkin.
If the frosting becomes too runny, chilling briefly and remixing helps achieve a spreadable consistency. Optionally, chopped pecans can be added for texture. This sheet cake offers a generous, crowd-pleasing dessert option well suited for seasonal meals.
Ingredients
Pumpkin Sheet Cake
- 2 1/4 cups (318g) all-purpose flour scoop and level to measure
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves ground
- 1 cup (210g) granulated sugar
- 3/4 cup (170g) light brown sugar packed
- 1/2 cup (113g) unsalted butter melted and cooled slightly
- 1/2 cup (120ml) vegetable oil
- 4 egg large
- 1 3/4 cups (425g) pumpkin canned
- 1/3 cup (80ml) milk
- 1 1/2 tsp vanilla extract
- 1/2 cup (52g) pecan optional, finely chopped
Cream Cheese Frosting
- 12 oz. cream cheese nearly at room temperature
- 3/4 cup (170g) unsalted butter nearly at room temperature
- 4 cups (480g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- For the cake: Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed).
- Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined.
- With mixer set on low speed slowly add in flour mixture and mix until combined.
- Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated.
- Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes.
- Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
- For the cream cheese frosting: In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy.
- Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy*.
Notes
- If the cream cheese frosting is too soft, chill it in the freezer for a few minutes and stir again, repeating as necessary to thicken.
User Reviews
Overall Rating
5
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