Pumpkin Sheet Cake with Cream Cheese Frosting is a super delicious and easy fall dessert. The moist cake topped with silky smooth frosting is perfect for sharing with a crowd. Add it to your Thanksgiving feast!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Sheet Cake
Servings: 24
Calories: 360kcal
Author: Garnish and Glaze
Ingredients
For the Cake:
2 1/4cupsall-purpose flour
1 1/2teaspooncinnamon
1 1/2 teaspoonpumpkin spice
1 1/2teaspoonsbaking powder
3/4teaspoonsalt
1/2teaspoonbaking soda
3/4cupgranulated sugar
3/4cupbrown sugar
3/4cupcanola oil
3eggs
1 1/4cuppumpkin puree
1 1/2teaspoonvanilla
For the Frosting:
12ouncescream cheese, softened
3/4cupsalted butter, softened
4cupspowdered sugar
1/2teaspoonvanilla
1/2cuppecans, finely chopped (optional)
Instructions
Preheat oven to 350 degrees and grease a 13x18 inch (half sheet) baking pan. Set aside.
In a large mixing bowl, combine flour, cinnamon, pumpkin spice, baking powder, salt, and soda. Set aside.
In a medium mixing bowl, mix sugars together with a whisk. Add the oil and mix until smooth. Mix in the eggs, pumpkin puree, and vanilla and mix well. Add the liquid ingredients to the dry and mix until combined.
Spread batter evenly into the prepared baking pan. Bake for 18-22 minutes, until toothpick comes out clean. Place pan on a cooling rack and let cake cool completely before frosting.
For the Frosting:
Whip softened butter and cream cheese (set out on counter for about 20 minutes), together in the sand mixer using a paddle attachment for 2 minutes on medium speed. Add the powdered sugar and vanilla and mix until smooth. If you have a lot of air bubbles, mix for 2 minutes on stir to knock them out. If you'd like the forsting thicker, pop the bowl into the freezer for about 20 minutes and then stir again.
Spread frosting evenly over the cake. Sprinkle chopped pecans on top if desired. Slice and serve. Store covered in fridge.