Pumpkin Sheet Cake with Cream Cheese Frosting

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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.

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.

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!

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.