Description
This moist and flavorful Pumpkin Sheet Cake is perfect for fall gatherings and holiday celebrations. It features a spiced pumpkin batter baked in a convenient sheet pan and topped with a creamy, tangy cream cheese frosting. With warm cinnamon, nutmeg, and ginger spices, this cake is a comforting treat that’s easy to make and sure to impress.
Ingredients
Scale
For the Cake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup pumpkin puree (canned or fresh)
- ½ cup vegetable oil
- ½ cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking sheet pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until thoroughly combined for an even spice distribution.
- Combine wet ingredients: In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.
- Pour and bake: Pour the batter into the prepared baking sheet pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a cooling rack to cool completely before frosting.
- Prepare frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth.
- Add powdered sugar and flavor: Gradually add the powdered sugar and vanilla extract into the cream cheese mixture, beating until fluffy and well combined.
- Adjust frosting consistency: If the frosting is too thick, add milk one tablespoon at a time, mixing thoroughly after each addition until you reach the desired spreadable consistency.
- Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
- Serve: Cut the cake into squares and serve. Enjoy the moist, spiced cake with creamy frosting!
Notes
- Use canned pumpkin puree for convenience or fresh pumpkin puree for a fresher flavor.
- Be careful not to overmix the batter to maintain a tender texture.
- You can substitute whole milk with plant-based milk for a dairy-free option, but the frosting would need adjustment.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can also be frozen (unfrosted) for up to 3 months; thaw before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin sheet cake, pumpkin dessert, cream cheese frosting, fall dessert, spiced cake, easy pumpkin cake, autumn recipe
