Name: Pumpkin Sheet Cake with Cream Cheese Frosting and Nut Garnish Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup white granulated sugar; 1/2 cup dark brown sugar (packed); 1/2 cup unsalted butter (melted and cooled slightly); 1/2 cup vegetable oil; 4 large eggs; 1 3/4 cups canned pumpkin puree; 1/2 cup milk; 1 teaspoon vanilla extract; 12 oz. cream cheese (slightly softened); 1 cup unsalted butter (room temperature); 4 cups powdered sugar (or more as needed); 1/2 teaspoon maple extract; 1/2 teaspoon cinnamon; 1/2 cup pecans or walnuts (chopped)

Ingredients

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup white granulated sugar

1/2 cup dark brown sugar (packed)

1/2 cup unsalted butter (melted and cooled slightly)

1/2 cup vegetable oil

4 large eggs

1 3/4 cups canned pumpkin

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup pecans (or walnuts)

12 oz. cream cheese (slightly softened)

1 cup unsalted butter (room temperature)

4 cups powdered sugar (or more)

1/2 teaspoon maple extract

1/2 teaspoon cinnamon

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

Step 3: In a large bowl, use a mixer to whisk together the granulated sugar and brown sugar until combined.

Step 4: Add the melted butter and vegetable oil to the sugars, mixing well. Then add the eggs one at a time, beating well after each addition.

Step 5: Stir in the pumpkin puree, vanilla extract, and milk until the batter is smooth.

Step 6: With the mixer on low speed, slowly add the dry flour mixture. Mix until just combined, scraping down the sides and bottom as needed.

Step 7: Pour the batter into the prepared pan and spread it evenly.

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Step 9: For the frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter together until light and fluffy.

Step 10: Gradually add powdered sugar, cinnamon, and maple extract, whisking until the frosting is smooth and fluffy. Add more powdered sugar if needed to reach desired consistency.

Step 11: If the frosting is too soft, chill it briefly in the freezer and whisk again before spreading.

Step 12: Spread the frosting evenly over the cooled cake, then garnish with chopped pecans or walnuts.

Tips & Variations

For a nut-free version, omit the pecans or walnuts and sprinkle with toasted coconut or pumpkin seeds instead.

Use fresh pumpkin puree if available for a brighter flavor.

Adding a pinch of cayenne pepper to the batter can give a subtle warm kick.

If you love cream cheese frosting, double the recipe to make extra for spreading or piping.

FAQs

Can I substitute canned pumpkin with fresh pumpkin?

Yes, you can use fresh pumpkin puree made by roasting and pureeing pumpkin flesh. Make sure it’s smooth and drained of excess moisture to maintain the right batter consistency.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake moist and tender.