This Pumpkin Sheet Cake is a cozy, fall treat that’s super easy to make. It’s moist and packed with pumpkin goodness, topped with delicious cream cheese frosting that adds sweetness.
Making this cake always feels like a warm hug! I love serving it at gatherings, and it never fails to make everyone smile. Grab a slice and enjoy the cheerful vibes! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use real pumpkin puree for the best flavor. If you don’t have any, you can substitute it with mashed sweet potatoes or butternut squash, but it will change the flavor slightly.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger gives this cake its warm flavor. You can try pumpkin pie spice as an alternative if you have it on hand; simply use about 2-3 teaspoons.
Flour: All-purpose flour works well, but if you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. Just make sure it has xanthan gum included!
Cream Cheese: If you’re dairy-free, seek out a dairy-free cream cheese alternative. These options are increasingly available and do a great job in frosting!
How Can I Make Sure My Cake is Moist and Fluffy?
The key to a moist and fluffy pumpkin cake is balancing the ingredients and avoiding overmixing. When combining wet and dry ingredients, mix just until you don’t see any dry flour. This prevents gluten from developing too much and making the cake tough.
- Preheat your oven before starting so the cake bakes evenly.
- Use room temperature eggs and butter to mix more easily and achieve a better texture.
- Don’t skip the cooling time before frosting. It helps the frosting sit nicely without melting.
These tips will help you achieve a wonderfully moist and delicious pumpkin sheet cake that everyone will love! Enjoy your baking adventure!
How to Make Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional Topping:
- Chopped pecans or walnuts for garnish
How Much Time Will You Need?
This delightful pumpkin sheet cake will take about 15 minutes to prepare and around 35 to 40 minutes to bake. Don’t forget to let it cool completely before frosting, which can take about an hour, bringing your total time to approximately 2 hours.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×13 inch sheet pan so your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, ginger). This will help evenly distribute the leavening agent and spices, so your cake is flavorful!
3. Combine Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and creamy. This is what will keep your cake moist!
4. Add Eggs, Pumpkin, and Vanilla:
Add the eggs one at a time, mixing well after each addition. Next, stir in the pumpkin puree and vanilla extract until everything is nicely blended.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make your cake dense.
6. Pour and Bake:
Pour the batter into the prepared sheet pan, smoothing the top with a spatula. Bake in your preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This is important to avoid melting the frosting!
8. Make the Cream Cheese Frosting:
While the cake is cooling, make your frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and mix until you reach a nice, spreadable consistency. Don’t forget to stir in the vanilla extract!
9. Frost and Garnish:
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. If you’d like, garnish with chopped pecans or walnuts for a tasty finish!
10. Serve and Enjoy:
Slice the cake into squares and serve. Enjoy this delicious, spiced pumpkin cake with the creamy frosting—it’s perfect for any fall celebration or whenever you crave something comforting!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do so, roast a small pie pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 2 cups of fresh pumpkin puree, which you can use as a direct substitute for canned pumpkin.
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum, as this will help retain the cake’s structure and texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the cake without frosting for up to 3 months and thaw it before serving, then frost as usual.
Can I Add Nuts or Chocolate Chips?
Yes, feel free to mix in some chopped nuts or chocolate chips to the batter for added texture and flavor! Just make sure to fold them in gently after combining the wet and dry ingredients.