Description
This Pumpkin Sheet Cake is a moist, flavorful autumn dessert featuring warm spices and creamy cream cheese frosting. Perfect for gatherings or cozy nights, it combines a spiced pumpkin cake base with a luscious maple cinnamon cream cheese frosting and crunchy pecan topping.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Topping and Garnish
- 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)
Instructions
- Preheat Oven: Set your oven temperature to 350°F (175°C) and prepare a 9×13 inch baking pan by spraying it with non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Combine Sugars and Fats: Using a mixer, beat together the granulated sugar and brown sugar in a large bowl until combined. Add the melted butter and vegetable oil and blend well.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate Pumpkin Mixture: Mix in the canned pumpkin puree, vanilla extract, and milk until fully incorporated.
- Add Dry Ingredients: On low mixer speed, slowly add the dry flour mixture. Mix just until combined to avoid overmixing.
- Transfer and Bake: Scrape the batter into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare Cream Cheese Frosting: In the bowl of an electric stand mixer fitted with a whisk attachment, beat butter and cream cheese together until light and fluffy.
- Add Frosting Flavorings: Mix in powdered sugar, cinnamon, and maple extract. Whisk for several minutes until the frosting is light, fluffy, and smooth. Add more powdered sugar if needed.
- Adjust Frosting Consistency: If the frosting is too thin or runny, chill it briefly in the freezer and then whisk again for a thicker consistency.
- Frost Cake and Garnish: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Garnish with chopped pecans or walnuts and seasonal candy pumpkins as desired.
Notes
- Use canned pumpkin puree for consistent moisture and flavor.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Adjust the powdered sugar in the frosting to your preferred sweetness and thickness.
- Chilling frosting briefly helps achieve the perfect consistency for spreading.
- Store leftover cake covered in the refrigerator for up to 4 days.
- For a nut-free version, omit the pecans or walnuts in the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, sheet cake, fall dessert, cream cheese frosting, pumpkin spice cake, easy pumpkin dessert, holiday dessert
