This pumpkin sheet cake is moist and fluffy, bursting with warm autumn flavors. Topped with creamy cheese frosting, it’s like a hug on a plate!
Every bite feels like a party for your taste buds! I can’t resist sneaking a piece anytime I pass by. Yum!
I love how easy it is to whip up this cake for gatherings. It makes a whole sheet, so there’s plenty to share, or keep all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
Pumpkin puree: This is crucial for moisture and flavor. If you can’t find canned pumpkin, you can make your own by roasting a fresh pumpkin and pureeing it. Just remember to use plain pumpkin, not the spiced pie filling!
Spices: The combination of cinnamon, ginger, and nutmeg gives this cake its warm autumn flavor. If you’re short on one spice, try using pumpkin pie spice instead for a convenient blend.
Flour: All-purpose flour works best for a tender cake. For a gluten-free version, consider a gluten-free all-purpose blend, but be sure it has xanthan gum for better texture.
Cream cheese: For the frosting, use full-fat cream cheese for the best flavor and texture. If you need a lighter option, Neufchâtel cheese works too, but it may be a bit softer.
How Do I Achieve a Perfectly Moist Cake?
The key to a moist pumpkin sheet cake is all in the mixing and baking times. Make sure you mix the wet ingredients well before adding the dry ones. This ensures even distribution of moisture!
- Beat the sugars and oil together until light and fluffy for a good base.
- Mix the dry ingredients separately to avoid clumps, then gently fold them into the pumpkin mixture. Overmixing can lead to a tough cake, so stop once you see no dry flour.
- Keep a close eye while baking. Check for doneness a few minutes before the recommended time to prevent over-baking.
How Can I Make the Frosting Creamy and Smooth?
The frosting is just as important as the cake! To get a smooth cream cheese frosting, make sure both the cream cheese and butter are at room temperature. This helps them blend better.
- Beat the cream cheese and butter together until fluffy and well combined before adding sugar.
- Sift the powdered sugar to avoid lumps. Add it a bit at a time, mixing thoroughly after each addition.
- If your frosting is too thick, slowly add milk or cream until you get the consistency you like. A little goes a long way!
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 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or heavy cream (optional, for consistency)
For Topping (Optional):
- 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for preparation and 35-40 minutes for baking. You’ll want to let the cake cool for a bit after baking, so plan on a total of around 1.5 hours before it’s ready to slice, serve, and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). You can either lightly grease a 9×13 inch baking sheet or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This helps combine all the flavors beautifully and ensures even distribution.
3. Combine Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until you have a smooth mixture.
4. Add Eggs:
Add the eggs, one at a time, mixing well after each addition. This will help create a fluffy batter.
5. Incorporate Pumpkin and Vanilla:
Add in the pumpkin puree and vanilla extract, stirring until everything is well combined and smooth.
6. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing; it’s okay if there are a few small lumps.
7. Pour Into the Baking Sheet:
Pour your batter into the prepared baking sheet and smooth the top with a spatula.
8. Bake:
Place the cake in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
9. Cool the Cake:
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This usually takes about 45 minutes.
10. Make the Cream Cheese Frosting:
While waiting for the cake to cool, prepare your frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add in the powdered sugar until the mixture is thick and spreadable.
11. Add Flavor:
Mix in the vanilla extract. If your frosting feels too thick, add milk or cream, one tablespoon at a time, until you reach the desired consistency.
12. Frost the Cake:
Once the cake is cool, spread the cream cheese frosting evenly on top of the cake.
13. Garnish:
If you like, sprinkle the chopped pecans or walnuts over the frosting for a delightful crunch.
14. Slice and Serve:
Cut the cake into squares and serve! Don’t forget to store any leftovers in an airtight container in the refrigerator.
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This pumpkin sheet cake is moist, tender, and bursting with warm spices. The creamy frosting pairs perfectly with the pumpkin flavor, and the nuts add a nice touch. Enjoy every slice!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a small pumpkin, scoop out the flesh, and puree it until smooth. Make sure to use plain pumpkin and not pumpkin pie filling.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices well-wrapped in plastic wrap and foil for up to 3 months.
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains xanthan gum for the best texture.
What Other Toppings Can I Use?
If nuts aren’t your thing, you can top the cake with chocolate chips, shredded coconut, or leave it plain for a simpler approach. Whipped cream also makes a delightful addition!
