Pumpkin Sheet Cake
Pumpkin sheet cake is a moist, flavorful cake that’s the perfect balance of sweet and spiced, and topped with creamy frosting.
Ingredients
Cake
- 1 cup unsalted butter melted
- 1 cup milk 2%
- 1 cup pumpkin puree not pumpkin pie filling
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter softened
- 250 grams cream cheese
- ⅓ cup heavy cream 33%
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Spray a large sheet pan (13x18x1 inches) with non-stick cooking spray. Set aside.
- In a large bowl, whisk together melted butter, milk, pureed pumpkin, sugar, eggs, and vanilla. Whisk until well combined.
- In a separate bowl stir together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Place dry ingredients into wet ingredients and stir just until mixed.
- Pour into the sheet pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes before icing.
- To make the frosting, beat together the butter and cream cheese on high speed until smooth, about 3 minutes.
- Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes.
- Add in powdered sugar gradually. Beat on high speed for 3 minutes, scraping down the sides of the bowl frequently.
- Spread icing evenly over the cake.
Notes
PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
PRO TIP: Using a different sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
PRO TIP: Make sure the cream cheese is at room temperature so that you don't have lumps in your cinnamon cream cheese frosting.