Pumpkin Sheet Cake W Cream Cheese Frosting
Indulge in the cozy, autumnal flavors of this Pumpkin Sheet Cake with Cream Cheese Frosting, an easy-to-make dessert perfect for fall gatherings or holiday celebrations. This moist and tender sheet cake combines the warm spices of cinnamon, nutmeg, and ginger with rich pumpkin puree for a perfectly spiced base. Topped with a luscious cream cheese frosting that’s light, tangy, and irresistibly creamy, every bite is a celebration of seasonal comfort. With just 20 minutes of prep time and straightforward instructions, this recipe is a breeze to whip up and serves a crowd, making it ideal for potlucks, Thanksgiving dinners, or simply satisfying your pumpkin spice cravings. Whether you’re a pumpkin lover or a cream cheese frosting enthusiast, this versatile dessert will quickly become a fall favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 0.5 cups vegetable oil
- 0.5 cups unsalted butter, softened
- 1 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan with nonstick spray or line with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
In another bowl, beat the eggs, pumpkin puree, vegetable oil, unsalted butter, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared sheet pan and spread it out evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake using an offset spatula or butter knife.
Cut the cake into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 56.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
