This pumpkin sheet cake is soft, moist, and filled with warm spices. Topped with creamy, tangy cream cheese frosting, it’s a treat that’s perfect for any fall gathering!
I love how easy this cake is to share; just cut it into squares and serve. Plus, who can resist that fluffy frosting? It’s like a hug in every bite! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling, for the right flavor. If you’re in a pinch, you can use homemade puree by cooking and blending fresh pumpkin.
Flour: All-purpose flour works best here, but if you need a gluten-free option, try a gluten-free all-purpose blend for similar results. I often use a mix to keep it moist!
Spices: The combination of cinnamon, nutmeg, and cloves gives this cake its warm flavor. If you don’t have all of these, you can use pumpkin spice mix instead.
Oil: Vegetable oil keeps the cake moist, but you can substitute it with canola oil or melted coconut oil. For a healthier twist, use applesauce in place of half the oil.
Cream Cheese: The cream cheese frosting is key! If you’re after a dairy-free version, look for vegan cream cheese or cashew cream for a tasty alternative.
How Do You Achieve the Perfect Cream Cheese Frosting?
Getting the perfect cream cheese frosting requires a little technique. Start with softened cream cheese and butter, as this makes mixing much smoother. Remember, it’s important to mix until creamy and fluffy!
- Beat the cream cheese and butter together until fully combined and smooth.
- Add the powdered sugar gradually to avoid a sugar cloud in your kitchen!
- Mix until the frosting reaches a spreadable consistency, then add vanilla for flavor.
- If it’s too thick, a tablespoon of milk can help thin it out to your liking.
That’s it! You’ll end up with a delicious, smooth frosting ready to top your cake. Enjoy frosting it just as much as you love eating it!
Delicious Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Sheet Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for topping
How Much Time Will You Need?
This delightful pumpkin sheet cake takes about 15 minutes to prepare. You’ll need around 35-40 minutes to bake it, followed by cooling time before frosting. The total time from start to finish is approximately 1 hour, plus chilling time if you’d like it to set in the fridge!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential for even baking. Prepare a 9×13 inch baking pan by greasing and flouring it, or line it with parchment paper to make your life easier when it’s time to serve.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together until all are well mixed. This helps distribute the leavening agents and spices evenly throughout the cake.
3. Combine the Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until you have a smooth mixture. Next, add the eggs one at a time, making sure to mix well after each addition. Then, stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to your wet mixture, mixing until just incorporated. Be careful not to overmix! You want the batter to stay light and fluffy.
5. Pour and Bake:
Pour the batter into your prepared baking pan, spreading it evenly. Bake in your preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!
6. Cool the Cake:
Once baked, allow the cake to cool completely in the pan on a wire rack. This step is crucial for ensuring your cream cheese frosting stays intact and doesn’t melt off the cake!
7. Make the Cream Cheese Frosting:
While waiting for the cake to cool, prepare the frosting. In a large bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Finally, stir in the vanilla extract until completely combined and fluffy.
8. Frost and Serve:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. If you’d like, sprinkle some chopped pecans or walnuts on top for added crunch and flavor.
9. Slice and Enjoy:
Slice the cake into squares, serve, and enjoy every bite of this delicious pumpkin goodness!
This moist, warmly spiced pumpkin sheet cake with a rich cream cheese frosting is sure to be a hit at any gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just cook a small pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to drain any excess moisture to keep your cake from getting soggy.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the unfrosted cake for up to 3 months. Thaw in the fridge overnight before frosting and serving.
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can substitute with mascarpone cheese or a dairy-free cream cheese alternative for a similar texture. You can also make a simple buttercream with butter, powdered sugar, and a splash of milk or vanilla if needed!
Can I Add Nuts or Chocolate Chips to the Cake Batter?
Yes, you can! Adding nuts like walnuts or pecans or even chocolate chips can enhance the flavor and texture of your cake. Just fold them into the batter gently before baking. Enjoy your customized cake!