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Pumpkin Sheet Cake with Cream Cheese Frosting

pumpkin dessert
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Ingredients

Scale
  • 1 cup pumpkin puree (not pie filling)
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings:
  • ½ cup chopped toasted pecans or walnuts
  • Sprinkle of cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper, leaving overhang on sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a large bowl, beat eggs until frothy, about 30 seconds. Add both granulated and brown sugars and beat on medium speed until lighter in color, about 2 minutes.
  4. Add pumpkin puree, melted butter, and vanilla extract to the egg mixture. Beat on medium-low speed until smooth and well combined.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no dry flour pockets remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 20-25 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Allow the cake to cool in the pan for 10-15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before frosting.
  9. For the frosting, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes.
  10. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until light and creamy, about 3-4 minutes.
  11. Once the cake has completely cooled, spread the cream cheese frosting evenly over the surface.
  12. If desired, sprinkle with chopped nuts and a light dusting of cinnamon.
  13. Cut into squares and serve.

Notes

  • For the best flavor, use pure pumpkin puree rather than pumpkin pie filling.
  • Make sure your cake is completely cool before adding frosting to prevent it from melting.
  • Store frosted cake in the refrigerator for up to 5 days, or freeze unfrosted cake for up to 3 months.
  • Bring refrigerated cake to room temperature before serving for the best texture and flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: pumpkin sheet cake, pumpkin dessert, sheet cake recipe, autumn baking, spiced cake, cream cheese frosting, fall dessert

Find it online: https://www.joyliciousrecipes.com/easy-pumpkin-sheet-cake/