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Pumpkin Sheet Cake

Pumpkin Sheet Cake: 7 Reasons to Fall in Love

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  • Author: Anna
  • Total Time: 87 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Pumpkin Sheet Cake is perfectly moist, spicy, and pumpkin-flavored. Bake it in a half sheet pan for a thin, fluffy cake with a great cake-to-frosting ratio. Top it with Maple Cream Cheese frosting and toasted pecans. Ideal for Thanksgiving or any fall potluck.

Ingredients

Scale
  • 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)

Instructions

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

Notes

  • Use fresh pumpkin puree for best flavor.
  • Adjust spices to your preference.
  • Chill the cake for a better texture due to the cream cheese frosting.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 362
  • Sugar: 38 g
  • Sodium: 300 mg
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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Find it online: https://chefjohnsgourmet.com/pumpkin-sheet-cake/