Pumpkin Sheet Cake with Cream Cheese Frosting

Looking to spice up things this holiday season? Do it with this tasty, easy Pumpkin Sheet Cake. One bite of this light and fluffy pumpkin sheet cake and your guests won’t be disappointed. It’s so moist and full of pumpkin flavor and warm spices, that you won’t believe how little work it takes. It’s delicious on its own, but adding smooth and tangy cream cheese frosting takes it to the next level!

Looking to spice up things this holiday season? Do it with this tasty, easy Pumpkin Sheet Cake One bite of this light and fluffy pumpkin sheet cake and your guests won’t be disappointed. It’s so moist and full of pumpkin flavor and warm spices, that you won't believe how little work it takes. It's delicious on its own, but adding smooth and tangy cream cheese frosting takes it to the next level!

Pumpkin Sheet Cake Recipe

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One of my favorite holidays is Thanksgiving. I love the time spent being with family and friends, remembering all that we have to be thankful for, and cooking delicious food that I know they love and appreciate. I love having homemade baked desserts like Pumpkin Flan or these Mini Pumpkin Cheesecakes. This Pumpkin Sheet Cake recipe is definitely one that will be on my menu at my house this Thanksgiving season.

Looking-to-spice-up-things-this-holiday-season,-Do-it-with-this-tasty,-easy-Pumpkin-Sheet-Cake

What Do I Need to Make Pumpkin Sheet Cake?

  •  all-purpose flour (scoop and level to measure). If you would like to make this gluten-free, substitute your favorite one-for-one gluten-free baking flour blend. 
  •  Baking powder- Baking powder is essential to getting the right texture for your cake. It is a leavening agent, meaning it helps the baking mix to rise well.
  • Baking soda
  •  Salt- I like to use sea salt or kosher salt. I also use salt in almost all of my baking goods it helps to enhance the flavors of the ingredients, and balance the sweetness. 
  • Spices:  ground cinnamon, ground ginger,  ground nutmeg, and ground cloves.
  • Sugar: Granulated sugar and Brown sugar-packed
  • Unsalted butter melted and cooled slightly
  • Oil-  Olive oil or Avocado oil are my two favorite choices. You can use vegetable oil if you prefer.
  •  Eggs– Eggs are essential because they help to bind together the rest of the ingredients to give you the perfect texture.
  • Canned pumpkin puree: For the best results, make sure to opt for pure pumpkin purée instead of pumpkin pie filling, which already contains sweeteners and spices.
  • Milk
  • Vanilla extract

How to Make Pumpkin Sheet Cake

Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick cooking spray, or butter as I did. Set aside.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, and set aside.

How-to-Make-Pumpkin-Sheet-Cake In-a-medium-mixing-bowl-whisk-together-flour,-baking-powder,-baking-soda,-salt,-cinnamon,-nutmeg,-ginger,-and-cloves,-and-set-aside

In a large mixing bowl combine the granulated sugar and brown sugar together until the mixture is fully combined, ensuring there are no clumps of brown sugar. If there are any clumps, break them up firmly with your fingertips.

In a large mixing bowl whisk the granulated sugar and brown sugar together until the mixture is fully combined, ensuring there are no clumps of brown sugar.

Next, mix in melted butter and oil.

Next, mix in melted butter and oil.

Blend in eggs one at a time. Add in pumpkin puree, vanilla, and milk and blend until combined.

Next, mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin puree, vanilla, and milk and blend until combined.

Add in flour mixture and mix until combined. Scrape down the sides and bottom of the bowl and fold the batter several times with a spatula to ensure it’s evenly incorporated.

Add in flour mixture and mix until combined. Scrape down the sides and bottom of the bowl and fold the 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 a toothpick inserted into the center comes out clean, about 20 – 25 minutes.

 Pour batter into prepared baking dish and spread into an even layer.

Allow the cake to cool completely. Meanwhile, Prepare the Frosting!

Allow the cake to cool completely. Meanwhile, Prepare the Frosting!

How to make Cream Cheese Frosting: 

TIP: Make sure you allow your cream cheese and your butter to soften before making your frosting! Softening the butter and cream cheese ensures that your ingredients will combine well and be lump-free.

In a mixing bowl add unsalted butter and cream cheese and beat until creamy, well-combined, and lump-free.
Add in vanilla extract and a pinch of salt and continue beating for a few minutes.

With the mixer on low, gradually add powdered sugar until completely combined.

Cream-Cheese-Frosting How-to-make-Cream-Cheese-Frosting

Once the cake has cooled, frost with the cream cheese frosting.

Once-the-cake-has-cooled,-frost-with-the-cream-cheese-frosting

Sprinkle some cinnamon(optional) and slice and serve!

Looking-to-spice-up-things-this-holiday-season,-Do-it-with-this-tasty,-easy-Pumpkin-Sheet-CakeMaking it in advance? If you’re not planning to serve the cake immediately, skip the frosting, cover it with plastic wrap or foil, and refrigerate it.

If you love Pumpkin Desserts as much as I do, be sure to check out these recipes:

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING

Looking to spice up things this holiday season? Do it with this tasty, easy Pumpkin Sheet Cake. One bite of this light and fluffy pumpkin sheet cake and your guests won’t be disappointed. It’s so moist and full of pumpkin flavor and warm spices, that you won’t believe how little work it takes. It’s delicious on its own, but adding smooth and tangy cream cheese frosting takes it to the next level!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake, Sheet Cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 SERVINGS
Calories: 653kcal

Ingredients

Pumpkin Sheet Cake

  • 2 ¼ cups all-purpose flour scoop and level to measure
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter melted and cooled slightly
  • ½ cup extra virgin olive oil for baking
  • 4 large eggs
  • 1 (15 oz.) pumpkin puree canned
  • cup milk
  • tsp vanilla extract

Cream Cheese Frosting

  • 8 ounce blocks cream cheese room temp
  • 8 tablespoons unsalted butter room temp
  • cups powdered sugar
  • pinch of salt

Instructions

How to Make Pumpkin Sheet Cake

  • Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick cooking spray, or butter as I did. Set aside.
  • In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, and set aside.
  • In a large mixing bowl combine the granulated sugar and brown sugar together until the mixture is fully combined, ensuring there are no clumps of brown sugar. If there are any clumps, break them up firmly with your fingertips.
  • Next, mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin puree, vanilla, and milk and blend until combined.
  • Add in flour mixture and mix until combined. Scrape down the sides and bottom of the bowl and fold the 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 a toothpick inserted into the center comes out clean, about 20 – 25 minutes.
  • Allow the cake to cool completely. Meanwhile, Prepare the Frosting!

How to make Cream Cheese Frosting:

    TIP: Make sure you allow your cream cheese and your butter to soften before making your frosting! Softening the butter and cream cheese ensures that your ingredients will combine well and be lump-free.

    • In a mixing bowl add unsalted butter and cream cheese and beat until creamy, well-combined, and lump-free.
    • Add in vanilla extract and a pinch of salt and continue beating for a few minutes.
    • With the mixer on low, gradually add powdered sugar until completely combined.
    • Once the cake has cooled, frost with the cream cheese frosting. Sprinkle some cinnamon(optional) and slice and serve!

    Notes

    TIP: Make sure you allow your cream cheese and your butter to soften before making your frosting! Softening the butter and cream cheese ensures that your ingredients will combine well and be lump-free.
    Making it in advance? If you’re not planning to serve the cake immediately, skip the frosting, cover it with plastic wrap or foil, and refrigerate it.

     

    Nutrition

    Calories: 653kcal | Carbohydrates: 83g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 349mg | Potassium: 232mg | Fiber: 2g | Sugar: 58g | Vitamin A: 7365IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg

    Recommended Equipment

    Electric Hand Mixer
    Electric Hand Mixer
    Mixing Bowls
    Mixing Bowls
    Baking Pan
    Baking Pan
    Stainless Steel Wire Whisk
    Wire Whisk

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    PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING

    Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

    Until the next one…

    Love E.S. asimpletweak
     

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