Hello, pumpkin lovers! If you’re searching for a dessert that screams autumn, you’ve hit the jackpot. This pumpkin sheet cake is moist, flavorful, and topped with a creamy frosting that’ll have you coming back for seconds.
Why This Recipe Works
- Perfect balance of spices and pumpkin flavor for that classic fall taste.
- Easy to make with simple ingredients you likely already have in your pantry.
- The sheet cake format means more servings and easier transport to parties or potlucks.
- Cream cheese frosting adds a tangy contrast to the sweet cake.
- Stays moist for days, making it a great make-ahead dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures your spices are evenly distributed for that perfect pumpkin spice flavor in every bite.
Mix Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched. Let it cool completely before frosting.
Make the Frosting
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and milk, beating until the frosting is creamy and spreadable. If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
Frost and Serve
Spread the frosting evenly over the cooled cake. Cut into squares and serve. For an extra touch, sprinkle a little cinnamon on top of each piece.
Tips and Tricks
For the best flavor, use pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices that can throw off the balance of your cake. If you’re short on time, you can use a store-bought cream cheese frosting, but homemade really takes this cake to the next level. To ensure your cake is perfectly moist, don’t overbake it. Start checking at the 25-minute mark, as oven temperatures can vary. For a smoother frosting, make sure your cream cheese and butter are at room temperature before you start beating them. This prevents lumps and makes for a creamier texture.
Recipe Variations
- Add a cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Swap the cream cheese frosting for a maple glaze by mixing powdered sugar with a little maple syrup and milk.
- For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients and reduce the flour by 1/4 cup.
- Make it gluten-free by using a gluten-free all-purpose flour blend.
- Turn it into cupcakes by dividing the batter into lined muffin tins and baking for 18-20 minutes.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just store it covered in the refrigerator and bring it to room temperature before serving.
Can I freeze pumpkin sheet cake?
Yes, you can freeze either the unfrosted cake or the frosted cake. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
Why did my cake turn out dry?
Dry cake is usually the result of overbaking or overmixing the batter. Make sure to check the cake at the earliest recommended baking time and mix the batter just until the ingredients are combined.
Summary
This pumpkin sheet cake is the perfect dessert for any fall gathering. With its moist texture, rich pumpkin flavor, and creamy frosting, it’s sure to be a hit. Plus, it’s easy to make and can be customized to suit any taste.