Pumpkin Sheet Cake

5 from 4 votes
Servings: 15
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Pumpkin Sheet Cake: simple, fluffy, moist and topped with sweet cream cheese frosting.

Ingredients

CAKE INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup canola or vegetable oil
  • 4 large eggs – room temp
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 15 oz canned pumpkin puree
  • 1 teaspoon vanilla extract
  • butter to grease pan

CREAM CHEESE FROSTING INGREDIENTS:

  • 1/2 cup 1 stick unsalted butter – softened
  • 4 oz cream cheese – room temp
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • hazelnuts or pecans – optional

Instructions

  1. Preheat the oven to a 350°F. Grease and line a 9×13 baking pan with parchment paper and set aside.In a medium bowl, combine and whisk: 2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 tsp fine salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp ginger. Set aside.
  2. In a large bowl, combine 4 eggs and 1/2 cup granulated sugar. Whisk for 30 seconds. Then add: 3/4 cup brown sugar, 1/2 cup oil, 1 can pumpkin puree and 1 tsp vanilla extract. Give it a good whisk until combined. Add the dry ingredients to the batter and whisk until fully combined. Batter will be thick.
  3. Pour and spread the batter into the prepared pan. Bake for 27-30 mins until toothpick inserted in the center comes out clean. (I did 28 mins. Baking times may vary. If you find the top or edges of the cake is browning too quickly in the oven, loosely cover with aluminum foil). Remove the cake from the oven and let it cool for 10-15 mins then by grabbing the parchment paper on both sides, slowly transfer the cake to a cooling rack to completely cool. (Gently go over the sides with spatula where there is no parchments paper before picking the cake up to make sure it’s not sticking – sometimes happens).
  4. TO MAKE THE FROSTING: In a medium bowl, combine and beat 1 stick unsalted butter and 4 oz cream cheese on high speed until smooth and creamy. Add 1 cup powdered sugar, 1/2 tsp vanilla extract and 1/8 tsp salt. Beat for about 2 mins until fully combined – start on low so you don’t get covered in powdered sugar and increase the speed to high. Spread the frosting on the cooled cake and refrigerate for 1-2 hrs. This will help the frosting set and make the cutting easier.
  5. Cut off cake edges and cut the cake into squares. (When cutting the cake, wipe off the knife with a napkin every once in a while – this will prevent the frosting from getting onto sides and crumbs of the cake on top of frosting). Decorate with hazelnuts or pecans. I prefer hazelnuts here – gives that elegant look to the cake! Enjoy right away or refrigerate and keep enjoying for next 3-4 days!!