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Pumpkin Sheet Cake with Cream Cheese Frosting
Welcome fall with this deliciously moist Pumpkin Sheet Cake! The cream cheese frosting complements pumpkin cake perfectly. It's also perfect for freezing!
Course
Dessert
Cuisine
American
Keyword
buttercream, pumpkin roll, Thanksgiving, pumpkin, squash, fall, baking, winter squash
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
16
Calories
397
kcal
Author
Nicole Burkholder
Ingredients
For the cake:
2
cups
cake flour
all purpose is OK- see notes
1
tablespoon
baking powder
¼
teaspoon
salt
1
cup
butter
(two sticks) softened
1
cup
white granulated sugar
¾
cup
brown sugar
packed
2
eggs
1
15 oz can
pumpkin puree
NOT pumpkin pie filling!
2
teaspoons
vanilla extract
2
teaspoons
ground cinnamon
½
teaspoon
ground nutmeg
½
teaspoon
ground ginger
For the Frosting:
1
8 oz
block of cream cheese
softened
½
cup
butter
(one stick) softened
1
teaspoon
vanilla extract
¼
teaspoon
salt
3-4
cups
powdered sugar
sifted
1
tablespoon
milk
optional
Instructions
For the cake:
Preheat your oven to 350° F. Grease and flour a half baking sheet (18x13) and set aside.
In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
2 cups cake flour,
1 tablespoon baking powder,
¼ teaspoon salt
In another large bowl, cream together the butter and white and brown sugars until smooth and creamy.
1 cup butter,
1 cup white granulated sugar,
¾ cup brown sugar
Working one at a time, beat in the eggs. Add the pumpkin, vanilla extract, cinnamon, nutmeg, and ginger and mix until combined.
2 eggs,
1 15 oz can pumpkin puree,
2 teaspoons vanilla extract,
2 teaspoons ground cinnamon,
½ teaspoon ground nutmeg,
½ teaspoon ground ginger
Beat in the flour mixture a little at a time until thoroughly combined.
Pour the batter onto your prepared baking sheet and use a spatula to spread evenly.
Bake for 28-30 minutes or until a cake tester, knife, or toothpick comes out clean when inserted into the middle.
Set the cake aside and allow to cool completely.
For the frosting:
Beat together the cream cheese, butter, vanilla extract, and salt.
1 8 oz block of cream cheese,
½ cup butter,
1 teaspoon vanilla extract,
¼ teaspoon salt
Add in the powdered sugar a ½ cup at a time, until completely combined and smooth.
3-4 cups powdered sugar
Add milk if needed, to smooth out frosting.
1 tablespoon milk
Spread the frosting evenly over the cooled pumpkin sheet cake.
Garnish with additional ground cinnamon, if desired, then slice and serve.
Notes
If using all-purpose flour, be sure to sift beforehand so your cake texture comes out light and smooth.
In place of the spices, you can use 1 tablespoon of pumpkin pie spice if desired.
The batter will be thick - that’s normal. If you feel that it’s too thick and not moist enough, you can add a tablespoon of milk to thin it out.
Nutrition
Serving:
1
slice
|
Calories:
397
kcal
|
Carbohydrates:
57
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
66
mg
|
Sodium:
238
mg
|
Potassium:
123
mg
|
Fiber:
1
g
|
Sugar:
45
g
|
Vitamin A:
575
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg