Pumpkin Sheet Cake

This pumpkin sheet cake with cream cheese frosting is the perfect fall dessert! You can make this pumpkin cake in under an hour with just a few simple ingredients!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 25

Bake Time 23

Total Time 48

Servings slices

Calories 255kcal

Author Gabby

Equipment

1 9x13 baking pan

Ingredients

Pumpkin Sheet Cake

¾ cup butter, softened (regular or dairy free)
½ cup light brown sugar
½ cup granulated sugar
1 cup pumpkin puree
⅓ cup milk of choice (regular or vegan)
2 eggs
2 teaspoon vanilla extract
2 tablespoon pumpkin pie spice SEE NOTES
½ teaspoon salt
1 teaspoon baking soda
2 cups flour SEE NOTES

Spiced Cream Cheese Frosting

¼ cup butter, softened (regular or dairy free)
½ cup cream cheese, softened ( 4 oz) (regular or dairy free)
¼ teaspoon vanilla extract
½ teaspoon cinnamon
2¾ cup powdered sugar

US Customary - Metric

Instructions

Pumpkin Sheet Cake

Preheat oven to 350°F. Grease a 9x13 rectangular pan with cooking spray and place a sheet of parchment paper in the bottom of the pan.
Whisk together the flour, salt, baking soda, and pumpkin pie spice in a medium bowl and set aside.
In a large bowl of a standing or handheld mixer, beat together butter and sugars. Add in the eggs, vanilla extract, milk, and beat until just combined. Add in the pumpkin puree and mix again.
Slowly add the dry ingredients into the bowl of the standing mixer and mix until combined, scraping the sides of the bowl every so often.
Pour the cake batter into the prepared pan. It will be thick, so spread it out evenly throughout the pan with a spatula.
Bake the cake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let it cool completely before adding the frosting.

Spiced Cream Cheese Frosting

In the bowl of an electric mixer or using the wire whip attachment in a standing mixer, whip together the cream cheese and butter until smooth.
Add in the vanilla and cinnamon and mix until incorporated.
Add in the powdered sugar, ¼ cup at a time, scraping down the sides of the bowl every so often until desired consistency is reached.
Scoop a large dollop of spiced cream cheese frosting on top of the cake then spread it around using an offset spatula or regular spatula. Sprinkle a bit of cinnamon on top if desired. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: I recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method. Too much flour will make the cake dry and crumbly.

Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can use the following combination of spices: ½ tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice.

Storage and Freezing: Once the cake has cream cheese frosting on it, it should be stored in an airtight container for around 2-3 days. If the temperature is very warm where you live and the frosting seems to be melting, refrigerate the cake instead.

If you aren't going to serve the cake right away, refrigerate the cream cheese frosting, then frost the cake right before serving!

Nutrition