This pumpkin spice sheet cake recipe is perfectly soft and delicious; it is also covered with a rich and sweet cream cheese frosting that will make you love this pumpkin cake even more.
This pumpkin cake is one of the best fall desserts ever; also, it makes a beautiful thanksgiving dessert so, skip making the pumpkin pie this Thanksgiving and make this easy pumpkin sheet cake with cream cheese frosting.
The recipe is so easy and doesn't call for many ingredients; I am sure that you will love it once you taste it.
Pumpkin cans are always in my pantry to use them in making pumpkin desserts all the year-round. I never get bored of it, especially when adding cinnamon, nutmeg or pumpkin spices to my recipes which give them a lovely spiced taste.
Pumpkin Sheet Cake Ingredients
- Eggs, room temperature
- Granulated sugar
- Pumpkin puree (1 can)
- Cooking oil
- All-purpose flour
- Baking powder
- Ground cinnamon
- Baking soda
- Salt
Toppings
- Cream cheese
- Icing sugar
- Heavy cream
- Ground cinnamon
How To Make This Easy Pumpkin Spice Sheet Cake Recipe
Preparations: Preheat the over to 180C
Line the bottom of a medium-sized baking sheet (mine is 24 Cm)with parchment pepper and grease the sides with butter.
Making the cake: In a bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy.
Add cooking oil and pumpkin puree then whisk again.
Add flour, baking powder, baking soda, ground cinnamon and salt then whisk one more time.
Baking: Pour the batter in the baking sheet then bake for 45-50 minutes or until fully baked.
Allow the cake to cool down completely.
Making the cream cheese frosting: In a bowl, whisk the heavy whipped cream using the electric whisk.
Then, in another bowl mix the cream cheese, powdered sugar well then fold in the heavy cream and mix everything until combined.
Spread the cream cheese frosting on top of Pumpkin Cake then sprinkle ground cinnamon.
You can also sprinkle some chopped pecan if you like.
Tips and Variations
- If you want to make the cream cheese frosting more firm, you can put it in the fridge for 15 minutes and then use it.
- You may top this cake with whipped cream or just sprinkle some powdered sugar on top.
- Use homemade or store-bought pumpkin puree ( learn how to make homemade pumpkin puree from scratch).
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Happy fall!
Best Pumpkin Spice Sheet Cake Recipe (Easy)
Ingredients
- 4 eggs room temperature
- 1 ⅓ cups granulated sugar
- 424 g pumpkin puree
- 1 cup cooking oil
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toppings
- ¾ cup Cream cheese
- 3 tablespoon icing sugar
- ½ cup heavy cream
- 1 tablespoon ground cinnamon
Instructions
- Preheat the over to 180C and line the bottom of a medium-sized baking sheet (mine is 24 Cm)with parchment pepper and grease the sides with butter.
- In a bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy.4 eggs, 1 ⅓ cups granulated sugar
- Add cooking oil and pumpkin puree then whisk again.1 cup cooking oil, 424 g pumpkin puree
- Add flour, baking powder, baking soda, ground cinnamon and salt then whisk one more time.2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoon ground cinnamon
- Pour the batter in the baking sheet then bake for 45-50 minutes or until fully baked.
- Allow the cake to cool down completely.
Making the cream cheese frosting
- In a bowl, whisk the heavy whipped cream using the electric whisk.½ cup heavy cream
- Then, in another bowl mix the cream cheese, powdered sugar well then fold in the heavy cream and mix everything until combined.¾ cup Cream cheese, 3 tablespoon icing sugar
- Spread the cream cheese frosting on top of Pumpkin Cake then sprinkle ground cinnamon.1 tablespoon ground cinnamon
Notes
- If you want to make the cream cheese frosting more firm, you can put it in the fridge for 15 minutes and then use it.
- You may top this cake with whipped cream or just sprinkle some powdered sugar on top.
- Use homemade or store-bought pumpkin puree ( learn how to make homemade pumpkin puree from scratch).
Nutrition
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