Name: Pumpkin Sheet Cake Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 20 min
Yield: 24
Ingredients: For Pumpkin Sheet Cake:; 2 ¼ cups all-purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; ¾ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves; 1 cup granulated sugar; ¾ cup light brown sugar; ½ cup unsalted butter; ½ cup Vegetable Oil; 4 large eggs; 1 ¾ cup pumpkin; ⅓ cup milk; 1 ½ tsp vanilla extract; ½ cup pecans; For Cream Cheese Frosting:; 12 oz cream cheese; ¾ cup unsalted butter; 4 cups powdered sugar; ½ tsp vanilla extract

pumpkin sheet cake with cream cheese frosting recipe

How To Make Pumpkin Sheet Cake Cream Cheese Frosting

Make Fall season extra-delectable with our spiced Pumpkin Sheet Cake with rich Cream Cheese Frosting Recipe. Use pumpkin for the tastiest dessert!

Preparation: 25 minutes

Cooking: 20 minutes

Cool Time: 2 hours

Total: 2 hours 45 minutes

Serves:

Ingredients

For Pumpkin Sheet Cake:

2 ¼cupsall-purpose flour
1tspbaking powder
1tspbaking soda
¾tspsalt
2tspground cinnamon
½tspground nutmeg
½tspground ginger
¼tspground cloves
1cupgranulated sugar
¾cuplight brown sugarpacked
½cupunsalted buttermelted and cooled slightly
½cupvegetable oil
4largeeggs
1 ¾cuppumpkincanned
⅓cupmilk
1 ½tspvanilla extract
½cuppecansfinely chopped (optional)

For Cream Cheese Frosting:

12ozcream cheesenearly at room temperature
¾cupunsalted butternearly at room temperature
4cupspowdered sugar
½tspvanilla extract

Instructions

Pumpkin Sheet Cake:

Preheat the oven to 350 degrees F.
Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray, then set aside.
In a medium-sized 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.
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 for 20 to 25 minutes, until toothpick inserted into center comes out clean.
Allow to cool completely on a wire rack.

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.
Frost the pumpkin cake with cream cheese frosting and top with nuts if desired. Serve and enjoy!

Recipe Notes

When blending together the granulated sugar and brown sugar, break up clumps of brown sugar with fingertips if needed. If the frosting is a little runny, you can freeze it in a bowl for a few minutes, then mix again. Repeat for a few times as needed to make the consistency thicker.