This pumpkin sheet cake is soft, moist, and packed with warm spices that make your taste buds dance! The cream cheese frosting on top adds a creamy and sweet finish.
Honestly, who can resist that rich frosting? I love cutting big squares for sharing, but let’s be real—I often steal a piece just for me! 😋
This cake is super easy to whip up, and it makes the perfect treat for any gathering. Plus, the smell while it bakes is simply heavenly—nothing beats that cozy vibe on a cool day!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pure pumpkin for convenience. If you prefer fresh, roast and puree your own pumpkin. Just make sure it’s not pumpkin pie filling, as it’s sweetened and seasoned differently.
Flour: All-purpose flour works best, but you can substitute with a gluten-free blend if needed. Just be sure to adjust as gluten-free flours can behave differently during baking.
Oils: Vegetable oil keeps the cake moist, but you can use canola oil or melted coconut oil as alternatives. Olive oil will impart a different flavor, so be cautious with that.
Spices: The combination of spices gives the cake its warmth and depth. Consider a pre-mixed pumpkin pie spice if that’s more convenient. Just adjust the quantity to your taste since some blends vary.
For Frosting: Cream cheese provides richness, but you could use mascarpone or even Greek yogurt for an interesting variation. Just remember the flavor will differ a bit!
How Do I Get the Perfectly Moist Cake?
Getting that perfect moist texture is key, and it starts with not overmixing. Once you combine the dry and wet ingredients, stir gently just until there aren’t any flour pockets left. Overmixing can lead to a tough cake.
- Make sure ingredients like eggs and oil are at room temperature for better mixing.
- Baking times can vary—keep an eye on the cake, and use a toothpick to check for doneness. It should come out clean with a few moist crumbs attached.
- If the cake seems dry, the next time you make it, try adding an extra 2 tablespoons of oil or a splash of milk to the batter.
Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: Chopped pecans or walnuts for garnish
How Much Time Will You Need?
This delicious pumpkin sheet cake takes approximately 15 minutes of prep time and 30 to 35 minutes of baking time. After baking, allow the cake to cool completely before frosting it. The entire process, including cooling, may take around 2 hours, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy cleanup later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, baking soda, and all the spices (cinnamon, nutmeg, cloves, ginger). Mixing these dry ingredients first ensures that everything is evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs with the vegetable oil, pumpkin puree, water, and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Slowly add the wet mixture to the dry mixture, stirring gently. Keep it simple—just stir until there are no flour streaks, but be careful not to overmix! This helps keep the cake light and fluffy.
5. Pour and Bake:
Pour the batter into the prepared baking pan and smooth it out evenly. Place it in the oven and bake for 30-35 minutes. To check when it’s done, insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
6. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack until completely cool. This could take about 30-60 minutes.
7. Make the Cream Cheese Frosting:
While your cake is cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and beat on low until combined. Once combined, increase the speed and beat until fluffy. Finally, mix in the vanilla extract.
8. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Make it as smooth or as swirly as you like!
9. Add Garnish:
If you’re using them, sprinkle chopped pecans or walnuts over the frosting for a delightful crunch. A few swirls of extra frosting on top make it look even prettier!
10. Slice and Serve:
Cut the cake into squares and enjoy! This moist, spiced pumpkin sheet cake makes for a wonderful dessert at any gathering or as a cozy treat at home.
Enjoy your delicious pumpkin sheet cake topped with luscious cream cheese frosting!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling is pre-sweetened and seasoned, which may alter the flavor and texture of your cake. Look for a can labeled “pure pumpkin” for the best results!
How Should I Store Leftover Cake?
Store any leftover pumpkin sheet cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to preserve it longer, you can freeze it—just ensure it’s well-wrapped to prevent freezer burn!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it as needed to help with the texture.
What Can I Use as a Substitute for Cream Cheese?
If you don’t have cream cheese, mascarpone can be a delicious alternative for the frosting. You could also use Greek yogurt for a lighter option, but keep in mind that it won’t be as rich.