This pumpkin sheet cake is moist and fluffy, perfect for fall! Topped with creamy cheese frosting, it brings cozy vibes with every bite. A sprinkle of cinnamon adds just the right touch!
Honestly, who can resist that creamy frosting? It’s like a hug for your taste buds! I love serving it at gatherings, and watch it disappear in minutes. It’s simply a crowd-pleaser!
Key Ingredients & Substitutions
Pumpkin Puree: Always use pure pumpkin puree, not pie filling. You can swap it with homemade puree or even butternut squash puree for a similar flavor. I find that it gives a nice texture and taste to the cake!
Flour: All-purpose flour works best here, but if you’re gluten-free, you can use a 1:1 gluten-free flour blend. I usually stick with what I have on hand, and it always turns out nice!
Sugar: Granulated sugar is standard, but you can replace half with brown sugar for added moisture and deeper flavor. It gives a nice caramel touch that I love!
Spices: Cinnamon is key for that warm flavor. Feel free to adjust the spice amounts to your taste. I sometimes add a pinch more nutmeg and ginger for extra warmth.
Cream Cheese: Full-fat cream cheese is best for frosting. If you need a lighter option, you can use neufchâtel cheese, which still spreads well but has less fat.
How Do You Prevent Overmixing When Baking?
Overmixing can lead to a tough cake, so it’s important to mix just enough. Here are some tips to help:
- Mix the wet and dry ingredients separately before combining them. This way, you can just mix them until combined.
- Use a spatula to fold the dry ingredients into the wet, rather than using a mixer at this stage.
- As soon as the flour disappears, stop mixing. It’s okay if there are a few small lumps!
Being gentle is the key! Your cake will be fluffier and more tender this way. Enjoy baking!
How to Make Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Chopped pecans or walnuts (optional)
- A light sprinkle of cinnamon or pumpkin spice (optional)
How Much Time Will You Need?
This delicious pumpkin sheet cake takes about 15 minutes to prepare and 30–35 minutes to bake. Don’t forget to let it cool completely before adding the cream cheese frosting, which will take a little extra time. Altogether, you’ll need about 1 hour to 1 hour and 15 minutes, including cooling time. It’s perfect for fall gatherings or a cozy family dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan to prepare for your batter. This ensures that your cake will come out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will give your cake that wonderful, warm spice flavor—perfect for fall!
3. Combine Sugar and Oil:
In a large mixing bowl, beat together the granulated sugar and vegetable oil until well combined. Then, add the eggs one at a time, making sure to beat well after each addition to ensure everything is blended nicely.
4. Add Pumpkin and Vanilla:
Mix in the pumpkin puree and vanilla extract until fully incorporated. This will give your cake that beautiful, moist texture and delicious pumpkin flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix! A few lumps are totally fine.
6. Fold in the Nuts:
If you’re using chopped pecans or walnuts, gently fold them into the batter until evenly distributed. This adds a nice crunch to your soft cake!
7. Bake the Cake:
Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. You want it to be perfectly baked but still moist!
8. Cool the Cake:
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important to ensure that the frosting doesn’t melt when you spread it on!
9. Make the Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This will give your frosting that rich, wonderful flavor!
10. Add Powdered Sugar:
Gradually add the powdered sugar, one cup at a time, on low speed until fully incorporated and smooth. Add the vanilla extract and mix until combined.
11. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. It should be creamy and velvety!
12. Garnish:
If desired, sprinkle chopped pecans or walnuts on top and a light dusting of cinnamon or pumpkin spice for that extra autumn touch.
13. Serve and Enjoy:
Cut the cake into squares and serve. Store any leftovers in an airtight container in the refrigerator. Enjoy every delicious bite of your moist pumpkin sheet cake with that luscious cream cheese frosting on top!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin. Just make sure to roast it, puree it, and drain any excess water to achieve a similar consistency to canned pumpkin. Typically, 2 cups of roasted fresh pumpkin will work well in this recipe.
Can I Substitute the Vegetable Oil?
Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even applesauce for a healthier option. If using applesauce, reduce the amount of sugar slightly as it adds sweetness.
How Should I Store Leftover Cake?
Store any leftover pumpkin sheet cake in an airtight container in the refrigerator for up to 3–4 days. To keep the frosting from becoming too soft, you might want to refrigerate it without frosting and add the cream cheese frosting fresh when serving.
Can I Free the Pumpkin Sheet Cake?
Yes, you can freeze the cake! Wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving, and add the frosting after it’s thawed for the best flavor and texture!
