This pumpkin sheet cake is moist and perfectly spiced, making it a cozy treat for fall. With its fluffy cream cheese frosting, it’s like a hug in dessert form!
Whenever I make this cake, my family can’t wait to dig in. It’s so easy to whip up, and it disappears faster than I can say “pumpkin spice”! 🍰
Key Ingredients & Substitutions
Pumpkin Purée: Use canned pumpkin for convenience, but fresh pumpkin works too. Just roast and puree the pumpkin before adding it to the mix. It gives a deeper flavor!
Flour: All-purpose flour is perfect here, but if you’re gluten-free, a 1:1 gluten-free blend will work well, too. Just check that it contains xanthan gum for stability.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives great flavor. If you don’t have some on hand, a pumpkin spice blend can be a fantastic shortcut.
Cream Cheese: Neufchâtel cheese is a lighter option for the frosting, or you can use mascarpone for a creamier texture. Both options are delicious!
How Do I Ensure My Cake Is Moist and Fluffy?
The key to a moist and fluffy pumpkin sheet cake is not overmixing the batter. Gentle mixing keeps the batter airy. Here’s how:
- Mix the wet ingredients until just combined before adding the dry. This helps to avoid activating too much gluten.
- Use fresh baking soda—this should help your cake rise beautifully.
- Be careful not to overbake—check the cake around 35 minutes. Take it out as soon as a toothpick in the center comes out clean.
Taking these steps will ensure your cake stays soft and delicious, making it even more enjoyable for everyone!
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
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
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:
- 1/2 cup chopped pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 40 minutes for baking. Make sure to set aside time for the cake to cool completely before frosting it—give it about 1 hour. So, you’ll need a little over 1.5 hours in total to enjoy this delicious dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch sheet pan and grease it well with butter or cooking spray, then lightly dust with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step blends the spices evenly into the flour, giving your cake that warm, spiced flavor.
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and well blended. Now, add in the pumpkin puree and vanilla extract, and mix until everything is incorporated.
4. Combine Both Mixtures:
Gently fold the dry ingredients into the wet ingredients a little at a time, stirring just until everything is combined. Be careful not to overmix—the batter might deflate if you mix it too much!
5. Pour and Bake:
Carefully pour the batter into the prepared sheet pan, spreading it out evenly with a spatula. Pop it in the oven and bake for about 35 to 40 minutes. To test if it’s done, insert a toothpick into the center; it should come out clean.
6. Cool the Cake:
Once baked, take the cake out of the oven and allow it to cool completely in the pan on a wire rack. This part is super important—if you frost it while it’s warm, the frosting will melt!
7. Prepare the Cream Cheese Frosting:
While the cake is cooling, you can make the frosting. In a mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth. Gradually add the sifted powdered sugar, mixing until the frosting is fluffy. Finally, stir in the vanilla extract.
8. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula. Make it as thick or thin as you like!
9. Garnish and Serve:
If you’re feeling fancy, sprinkle the chopped pecans on top of the frosting. Cut the cake into squares and serve this delightful treat. Don’t forget to store any leftovers in the refrigerator!
Enjoy your deliciously moist, spiced pumpkin sheet cake with luscious cream cheese frosting topped with crunchy pecans! Happy baking! 🎃✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree your fresh pumpkin before using it. About 2 cups of fresh pumpkin puree will work well in this recipe.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just make sure that it contains xanthan gum for the best texture!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Just make sure the cake is completely cool before sealing it up!
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving, then frost when ready!