Pumpkin Sheet Cake with a Creamy Fall Topping
A delicious and moist Pumpkin Sheet Cake topped with a creamy cream cheese frosting, perfect for fall gatherings.
Equipment
- 1 sheet pan greased
- 1 electric mixer
- 1 Mixing bowls 2 large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, beat together the granulated sugar, brown sugar, and butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into a greased sheet pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- In a medium bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and well combined.
- Once the cake is completely cool, spread the cream cheese frosting over the top. Allow the frosting to set slightly before slicing.
Serving
- Cut the cake into 12 slices and serve with your favorite hot beverage for an ideal fall treat.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Avoid overmixing to keep the cake soft. Ingredient Substitutions: Substitute gluten-free flour for a gluten-free option. How to Serve: Pair with a hot apple cider or spiced latte. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Bake the cake a day in advance and frost before serving.