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!
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Servings: 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
- ⅓ cup milk
- 1½ tsp vanilla extract
Cream Cheese Frosting
- 8 ounce blocks cream cheese room temp
- 8 tablespoons unsalted butter room temp
- 1½ 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