Pumpkin Spice Sheet Cake with Cream Cheese Frosting
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Spice Sheet Cake with Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, this easy-to-make sheet cake delivers bold pumpkin flavor in every bite. The cake is kept tender and moist with a blend of pumpkin puree, vegetable oil, and applesauce, making it the ultimate autumn dessert. Topped with a luscious, fluffy cream cheese frosting, it’s a show-stopping treat ideal for holiday gatherings, potlucks, or any time you’re craving a seasonal sweet. Ready in under an hour and serving up to 16 slices, this recipe combines simplicity with crowd-pleasing flavor.
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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
- 1 cups canned pumpkin puree
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 4 units large eggs
- 2 teaspoons vanilla extract
- 8 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, combine the pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared sheet pan and spread it evenly using a spatula.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan while you prepare the cream cheese frosting.
In a large bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the heavy cream and vanilla extract until the frosting is light and fluffy.
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
Slice into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 57.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 96 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.
