Pumpkin Sheet Cake With Cream Cheese Frosting
This moist pumpkin sheet cake is made from scratch with pumpkin puree, brown sugar, buttermilk, and warm fall spices. A thick layer of homemade cream cheese frosting turns it into an easy Thanksgiving dessert that serves a crowd.
Ingredients
For The Pumpkin Cake
- 2¼ cups 281 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 15-oz can pure pumpkin puree
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs room temperature
- ¾ cup vegetable or canola oil
- ⅓ cup buttermilk room temperature
- 2 teaspoons vanilla extract
For The Cream Cheese Frosting
- 8 ounces full-fat block cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar sifted if lumpy
- 2 teaspoons vanilla extract
- ⅛ teaspoon fine salt
For The Cream Cheese Frosting
- 8 ounces full-fat block cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar sifted if lumpy
- 2 teaspoons vanilla extract
- ⅛ teaspoon fine salt
Optional Garnishes
- ½ cup toasted chopped pecans
- Ground cinnamon
- Fall sprinkles
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, oil, buttermilk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Fold gently until no dry flour remains. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 32 to 38 minutes, or until the center springs back and a toothpick comes out clean or with a few moist crumbs.
- Set the pan on a wire rack and let the cake cool completely.
- To make the frosting, beat the butter until smooth. Add the cream cheese and beat just until combined.
- Add the powdered sugar one cup at a time, mixing on low speed. Mix in the vanilla and salt.
- Spread the frosting over the cooled pumpkin cake. Add pecans, cinnamon, or sprinkles if desired.
- Refrigerate the cake for 30 minutes for cleaner slices, then cut and serve.
Notes
Recipe Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- A light-colored metal pan gives the cake the most even bake.
- If using a glass baking dish, the cake may need several additional minutes.
- Do not frost the cake until it has cooled completely.
- Refrigerate leftovers because of the cream cheese frosting.
- Bring chilled slices to room temperature for about 20 minutes for the softest texture.
Estimated Nutrition Information
The following amounts are estimates based on 20 servings and may change depending on the brands and exact amounts used.- Calories: 382
- Total fat: 18 grams
- Saturated fat: 7 grams
- Cholesterol: 63 milligrams
- Sodium: 269 milligrams
- Total carbohydrates: 53 grams
- Dietary fiber: 1 gram
- Total sugars: 39 grams
- Protein: 4 grams