Description
Generously spread with cream cheese frosting, this pumpkin sheet cake tastes just like fall! Topped with chopped pecans and pumpkin candies, it’s absolutely beautiful.
Ingredients
Pumpkin Sheet Cake
- 2 1/2 cups (325g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tablespoons vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (320g) pumpkin puree (canned pumpkin)
Cream Cheese Frosting
- 8 ounces (226g) cream cheese, room temperature
- 1/2 cup (112g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk or cream
- Chopped pecans
- Pumpkin candies
Instructions
- Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda, spices and salt in a medium sized bowl and set aside.
- Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the vanilla extract and pumpkin puree and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool.
- To make the frosting, beat the butter and cream cheese together until smooth.
- Slowly add half of the powdered sugar and the salt and mix until smooth.
- Add the vanilla extract, cinnamon and milk/cream and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional milk, if needed to get the right consistency of frosting.
- Spread the frosting evenly onto the cooled cake and then top with chopped pecans and pumpkin candies. Cover the cake and refrigerate until ready to serve. Let cake sit out for at least 20-30 minutes to warm up a bit before serving. Cake is best when eaten within 3-4 days.
Notes
- To store: Place your cake in an airtight container or cover well and refrigerate it for up to 4-5 days. Unfortunately, this cake can’t be kept at room temperature because of the frosting. If it’s unfrosted, you can store it in an airtight container on the counter for up to 4 days.
- To freeze: Place the cooled cake on a parchment-lined baking tray and pop it into the freezer for 4 hours or until completely frozen. Then wrap it in plastic wrap and place it in a freezer-friendly bag or container. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 Slice
- Calories: 255
- Sugar: 24.4 g
- Sodium: 200.4 mg
- Fat: 12.4 g
- Carbohydrates: 34.1 g
- Protein: 3.1 g
- Cholesterol: 49.5 mg
