Soft, moist, perfectly spiced pumpkin cake is topped with a decadent rich cream cheese frosting. It's baked in a sheet pan so this is the perfect dessert to make for a crowd. I'm yet to meet someone who doesn't love this!
Ready in: 2hours45minutes
Pumpkin Sheet Cake
2 1/4cups (318g) all-purpose flour(scoop and level to measure)
1cup (210g)granulated sugar
3/4cup (170g)packed light brown sugar
1/2cup (113g)unsalted butter, melted and cooled slightly
1/2cup (120ml)vegetable oil
1 3/4cups (425g)canned pumpkin
1 1/2tspvanilla extract
1/2cup (52g)finely chopped pecans(optional)
Cream Cheese Frosting
12oz.cream cheese,nearly at room temperature
3/4cup (170g)unsalted butter, nearly at room temperature
4cups (480g)powdered sugar
For the cake: 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.
In the bowl of an electric stand mixer fitted with the paddle attachment 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.
For the cream cheese frosting: 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 frosting is a little runny you can freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.