Pumpkin Sheet Cake: 7 Reasons to Fall in Love

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Pumpkin Sheet Cake is perfectly moist, spicy, and pumpkin-flavored. This delightful cake is baked in a half sheet pan, creating a thin yet fluffy texture that balances the cake-to-frosting ratio perfectly. Topped with creamy Maple Cream Cheese frosting and crunchy toasted pecans, it’s an absolute crowd-pleaser, especially during Thanksgiving or any fall potluck. If you’re looking for a dessert that encapsulates the essence of the season, this is it!

Why You’ll Love This Pumpkin Sheet Cake

This Pumpkin Sheet Cake is not just any dessert; it’s a delightful experience! Here are a few reasons to love it:

Perfectly moist texture that melts in your mouth.
Rich pumpkin flavor enhanced with warm spices.
Easy to make, making it a go-to choice for last-minute gatherings.
Ideal for Thanksgiving or autumn festivities.
Versatile; serve it plain, with frosting, or topped with caramel drizzle.
Kid-friendly and sure to please picky eaters.

This recipe is not only a Pumpkin Dessert Recipe but also a great way to introduce pumpkin into your fall baking repertoire. The Moist Pumpkin Cake with Cream Cheese Frosting adds a delightful sweetness that complements the spices beautifully. Plus, it’s a healthy option if you’re looking for a guilt-free treat!

Ingredients for Pumpkin Sheet Cake

Gather these items:

1/2 cup butter
1 (15-ounce can) pumpkin puree (NOT pumpkin pie filling)
1/2 cup light olive oil (or any vegetable oil)
2 large eggs
1 teaspoon vanilla
1 cup brown sugar (packed)
1 cup granulated sugar
1 and 3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cardamom (optional)
1/2 cup butter (softened)
1 (8-ounce) package full-fat cream cheese (softened)
3 cups powdered sugar
1/2 teaspoon kosher salt (use less if using table salt)
1/2 teaspoon maple extract
1 cup pecans (toasted)

How to Make Pumpkin Sheet Cake Step-by-Step

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large microwaveable bowl, melt 1/2 cup butter in the microwave for about 30-60 seconds.
Step 3: Add pumpkin puree and 1/2 cup vegetable oil.
Step 4: Add 2 eggs and 1 teaspoon vanilla extract.
Step 5: Add 1 cup packed brown sugar and 1 cup granulated sugar.
Step 6: Beat for about 2 minutes until blended, scraping the sides and bottom of the bowl.
Step 7: Add 1 and 3/4 cups flour on top of the mixture without stirring.
Step 8: Add baking soda, baking powder, kosher salt, cinnamon, nutmeg, ginger, cloves, and cardamom on top of the flour.
Step 9: Stir the dry ingredients slightly to break up lumps.
Step 10: Beat the dry ingredients into the wet ingredients until blended, stopping to scrape the bowl halfway through.
Step 11: Grease a half sheet baking pan (11×17) with butter or nonstick spray.
Step 12: Pour the batter into the prepared pan and smooth it out.
Step 13: Bake for 17-20 minutes until a toothpick comes out clean.
Step 14: Let the cake cool completely.
Step 15: For frosting, beat 1/2 cup softened butter and 8 ounces cream cheese until smooth.
Step 16: Add 3 cups of powdered sugar, one cup at a time, beating in between.
Step 17: Add kosher salt and maple extract, then beat until incorporated.
Step 18: Spread frosting on the cooled cake.
Step 19: Toast 1 cup of pecans at 350 degrees F for 5-7 minutes, stirring every two minutes.
Step 20: Chop pecans and sprinkle over frosting.
Step 21: Store cake on the counter for up to two days, or refrigerate for longer freshness.

Pro Tips for the Perfect Pumpkin Sheet Cake

Keep these in mind:

Use fresh pumpkin puree for the best flavor.
Adjust spices to your preference for a customized taste.
Chill the cake for a better texture due to the cream cheese frosting.
For a Pumpkin Cake with Pecans variation, consider adding them directly into the batter.

Best Ways to Serve Pumpkin Sheet Cake

This Pumpkin Sheet Cake is versatile! You can:

Serve it plain for an easy treat.
Top it with a drizzle of caramel for a decadent dessert.
Pair it with a scoop of vanilla ice cream for an indulgent experience.

How to Store and Reheat Pumpkin Sheet Cake

To keep your cake fresh, store it covered in the fridge, especially due to the cream cheese frosting. You can also freeze individual slices for later enjoyment. When ready to eat, allow it to thaw in the refrigerator overnight for the best results.

Frequently Asked Questions About Pumpkin Sheet Cake

What’s the secret to perfect Pumpkin Sheet Cake?

The secret lies in not overmixing the batter. Beating it just until combined ensures a fluffy, tender cake. Using quality ingredients like fresh spices and pure pumpkin puree also elevates the flavor.

Can I make Pumpkin Sheet Cake ahead of time?

Absolutely! This cake can be made a day ahead of serving. Just store it in the refrigerator and frost it right before serving for the best texture.

How do I avoid common mistakes with Pumpkin Sheet Cake?

To avoid common pitfalls, measure your flour correctly (spoon and level), and ensure your baking powder and baking soda are fresh for optimal rise. Follow the instructions closely for the best results.

Variations of Pumpkin Sheet Cake You Can Try

There are many fun ways to switch up this recipe:

For a Gluten-Free Pumpkin Sheet Cake, substitute all-purpose flour with a gluten-free blend.
Add chocolate chips for a Pumpkin Cake with Chocolate Chips twist.
Incorporate nuts or dried fruits for added texture and flavor.

For more delicious recipes, check out this cinnamon spiced veggie loaf or gingerbread cheesecake cookies. If you’re interested in the health benefits of pumpkin, you can read more here.