Pumpkin Sheet Cake with Cream Cheese Frosting

09.18.2016

Here’s the perfect autumn cake for a crowd…or the family like mine that’s obsessed with pumpkin cake! Not only does this Pumpkin Cake with Cream Cheese Frosting taste deliciously divine but it’s the perfect thing to make to feed a group of people during the fall season and you’ll love how easy it is to prepare and frost!

Pumpkin Sheet Cake with Cream Cheese Frosting | Cooking Classy

This cake has the perfect soft and moist texture, the most irresistible spiced pumpkin flavor, and the sweet, slightly tangy cream cheese frosting just makes this cake shine. It is one of those dangerous desserts to have in your home, trust me I learned the hard way (especially considering I made three of them trying to get the cake perfect and trying to catch decent lighting for pictures. Ugh rainy days). Now I have a close tie between my favorite fall cakes. Among them there’s this layered Pumpkin Cake with Cinnamon Cream Cheese Frosting and this Autumn Spice Cake with Cream Cheese Frosting and now adding this one to the list. I guess I’ll just have to rotate the three of them. And I don’t think anyone will be complaining about that.

Even though this is just a sheet cake it will likely be one of the best pumpkin cakes you’ve ever tasted! Everyone will be savoring it down to the last crumb. Add this recipe to your fall baking list, after one taste you’ll be so glad you did!

Pumpkin Sheet Cake with Cream Cheese Frosting | Cooking ClassyPumpkin Sheet Cake with Cream Cheese Frosting | Cooking ClassyPumpkin Sheet Cake with Cream Cheese Frosting | Cooking ClassyPumpkin Sheet Cake with Cream Cheese Frosting | Cooking Classy

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Pumpkin Sheet Cake with Cream Cheese Frosting

Yield: About 24 servings

Ingredients

Pumpkin Sheet Cake

  • 2 1/4 cups (318g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (210g) granulated sugar
  • 3/4 cup (170g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs
  • 1 3/4 cups (425g) canned pumpkin
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans (optional)

Cream Cheese Frosting

  • 12 oz . cream cheese , nearly at room temperature
  • 3/4 cup (170g) unsalted butter, nearly at room temperature
  • 4 cups (480g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
  4. For the cream cheese frosting:
  5. In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.
  6. Recipe source: Cooking Classy

23 comments

  • alexa.al: Look so nice. I will try to cook it. September 19, 2016 at 1:07am Reply

    • Jaclyn: Thanks Alexa! September 19, 2016 at 10:38am Reply

      • Olga: Thank you for sharing your excellent recipes. This cake is a masterpiece. Looks very beautiful and delicious. What kind of knife do you use to cut the cake? Do you put it in a hot water before cutting? November 5, 2016 at 9:05pm Reply

  • Edwina: This pumpkin sheet cake looks delicious. It is so adorable with those little pumpkins on top! It is hard for me to get canned pumpkin puree where I am at the moment. Is it ok to just use pumpkin cooked and pureed or are there other ingredients in the canned product? September 19, 2016 at 5:47am Reply

    • Jaclyn: Yes homemade pumpkin puree would be just fine, the canned kind I buy is just plain pumpkin puree. I hope you love this cake Edwina! September 19, 2016 at 9:52pm Reply

  • Barbara: Where did you get the little pumpkins? September 19, 2016 at 6:12am Reply

  • Joan: Where do you get those cute pumpkins for the garnish? September 19, 2016 at 6:15am Reply

    • Jaclyn: See above September 19, 2016 at 10:38am Reply

  • Paige Flamm: Sheet cake, and pumpkin, together? Yes, I need this in my life.

    Paige September 19, 2016 at 1:34pm Reply

  • Paige: I came across your blog though a recipe link for lasagna zucchini boats. My Fitness Pal is an app I use to track what I eat and exercise and they sent me a message that had links to healthy stuffed vegetables. I’m glad I stopped by. What a great find! September 25, 2016 at 5:45am Reply

    • Jaclyn: Thanks Paige! September 27, 2016 at 2:33pm Reply

  • Suzan Vanwilgen: This was really good. I made it for our church fall festival and it was a hit.They wanted the recipe will make it again. =D Thank you. October 2, 2016 at 5:06pm Reply

    • Jaclyn: I’m so glad it was enjoyed Suzan! Thanks for your comment! October 2, 2016 at 6:34pm Reply

  • Wilma Shoopman: I love this recipe, I have used it for over 20 yrs thanks for bring it to my attention again!!! October 9, 2016 at 11:27pm Reply

  • Fran: Made this for Canadian Thanksgiving and about 23 guests. I cut 24 exact pieces.
    Next time I will try making it in a smaller pan and get little more height to the cake.
    I think it should work well because end result of cake was soo moist. Definitely make again. October 12, 2016 at 8:33am Reply

  • Tina: I absolutely love this cake! It’s so festive! I’m going to give it a shot and make it this week for a bake sale we are having at work. I do have a question though, would canned pumpkin be okay to use instead of pumpkin puree? I can’t seem to find pumpkin puree anywhere. October 19, 2016 at 7:10am Reply

    • Jaclyn: Yes sorry for the confusion this is from a can. Just the regular libby’s stuff (if you are in the U.S.) don’t use canned pumpkin pie mix though. October 19, 2016 at 10:43am Reply

  • Charity: Does this need to be refrigerated until served? October 19, 2016 at 5:45pm Reply

    • Jaclyn: I’d recommend it because if the frosting. Then I’d let it come to room temp before serving. October 19, 2016 at 10:06pm Reply

  • Megan: Could I substitute some spices for pumpkin pie spice? If so, how many tsp/tbs would you recommend? Can’t wait to try this recipe! October 24, 2016 at 6:52pm Reply

    • Jaclyn: That would be fine, I’d go with 2 – 3 tsp just depending on how much spice you like (and then omit all other spices). October 24, 2016 at 8:22pm Reply

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