If you have a soft spot for cozy, fall-inspired desserts, then this Pumpkin Sheet Cake with Cream Cheese Frosting Recipe is about to become your new best friend. Imagine a tender, moist cake bursting with warm pumpkin pie spice flavors, perfectly balanced by a luscious, tangy cream cheese frosting that melts in your mouth. This cake is simple enough for a weekday treat but special enough to impress your guests for any occasion. The ease of making a single-layer sheet cake means less fuss and more time to savor every bite of this seasonal delight.
Ingredients You’ll Need
Getting the ingredients together for this Pumpkin Sheet Cake with Cream Cheese Frosting Recipe is straightforward, but each component plays a crucial role in creating that perfect balance of flavor and texture. From the warm spices to the richness of cream cheese, every ingredient is essential for achieving that melt-in-your-mouth experience.
- 2 cups all-purpose flour: The foundation for a soft, tender crumb.
- 2 teaspoons baking powder: Helps the cake rise beautifully without becoming dense.
- 1 teaspoon baking soda: Works alongside baking powder to give lift and lightness.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 tablespoon pumpkin pie spice: Delivers that signature warm and comforting pumpkin flavor.
- 1 15 oz pumpkin puree (canned): Adds moisture, rich pumpkin taste, and vibrant color.
- 3/4 cup vegetable oil (or canola): Keeps the cake moist and tender.
- 4 large eggs: Binds the ingredients and adds richness.
- 1 1/2 cups sugar: Sweetens the batter perfectly.
- 2/3 cup butter (room temperature): Creates a creamy base for the frosting.
- 1 1/4 cups powdered sugar: Key for the smooth, sweet frosting texture.
- 10 ounces cream cheese: Adds tanginess and creaminess to the frosting.
- 1 teaspoon vanilla extract: Brings depth and warmth to the frosting’s flavor.
How to Make Pumpkin Sheet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch sheet pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute those warm spices. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and sugar, stirring until smooth and well-blended. Gradually mix the dry ingredients into the wet, taking care not to overmix so the cake stays tender.
Step 2: Bake the Cake
Pour the batter into your prepared pan and spread it evenly with a spatula. Slide it into the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The cake will puff up lightly and the edges will start to pull away from the pan. Once baked, remove the cake from the oven and let it cool completely before frosting to avoid melting the cream cheese topping.
Step 3: Make the Cream Cheese Frosting and Frost the Cake
While the cake cools, beat together the room temperature butter and cream cheese until creamy and smooth. Gradually add powdered sugar and continue to beat until fluffy. Stir in the vanilla extract to round out the flavor. Spread the frosting generously over the cooled cake with a spatula, covering every corner for that perfect sweet and tangy finish.
How to Serve Pumpkin Sheet Cake with Cream Cheese Frosting Recipe
Garnishes
To elevate your Pumpkin Sheet Cake with Cream Cheese Frosting Recipe, consider sprinkling chopped pecans or toasted walnuts on top. These nuts add a delightful crunch and nutty flavor that contrast beautifully with the soft cake and creamy frosting. For a festive touch, a light dusting of cinnamon or edible autumn leaves can brighten the presentation.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For beverages, a warm chai latte or a spiced apple cider match the cake’s pumpkin spice notes perfectly, turning your dessert moment into a cozy celebration of fall flavors.
Creative Ways to Present
If you want to impress your guests, serve individual squares garnished with a mint leaf or a drizzle of caramel sauce. Another fun idea is to layer the cake with frosting in a trifle dish, creating a beautiful, layered dessert experience that showcases all those irresistible pumpkin and cream cheese layers at once.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Sheet Cake with Cream Cheese Frosting Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy a bit of fall magic whenever the craving hits.
Freezing
You can freeze the unfrosted cake layer wrapped well in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before frosting. Freezing after adding the cream cheese frosting is not recommended, as the texture can suffer.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for about 10-15 seconds. This softens the frosting just a bit and enhances the comforting pumpkin aroma, perfect for a cozy snack or dessert.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires cooking and pureeing it first. Be sure to cook it until soft and remove excess moisture to avoid a watery cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for structure. The texture might be slightly different but still delicious.
How long will the cream cheese frosting keep?
The cream cheese frosting tastes best within 3 days when refrigerated due to its dairy content. Make sure to keep the cake covered to prevent it from absorbing fridge odors.
Can I halve the recipe for a smaller cake?
Yes, you can easily halve the ingredients and bake in a smaller pan for fewer servings. Adjust baking time accordingly and keep an eye on doneness.
What can I add to make this Pumpkin Sheet Cake extra festive?
Try folding in cinnamon chips or adding raisins or chopped cranberries to the batter for bursts of flavor and extra texture that celebrate the holiday spirit.
Final Thoughts
Taking the time to bake this Pumpkin Sheet Cake with Cream Cheese Frosting Recipe will fill your kitchen with unforgettable aromas and your table with a dessert that everyone will rave about. It’s a perfect way to capture the essence of fall and share a sweet moment with those you love. Trust me, once you try it, you’ll be reaching for this recipe season after season.
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Pumpkin Sheet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Sheet Cake is a moist, flavorful dessert perfect for the fall season. Featuring a rich pumpkin base spiced with pumpkin pie spice and topped with a creamy cream cheese frosting, this cake is easy to prepare and yields 15 servings. It’s an ideal treat for gatherings or a comforting homemade dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 3/4 cup vegetable oil (or canola oil)
- 4 large eggs
- 1 1/2 cups sugar
Frosting
- 2/3 cup butter, room temperature
- 10 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. This mixture will help distribute the leavening agents and spices evenly in the batter.
- Make the Batter: In another large bowl, combine the pumpkin puree, vegetable oil, eggs, and sugar. Beat the mixture until smooth and uniform. Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or parchment-lined sheet cake pan, smoothing the top evenly. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Slice into 15 pieces and serve.
Notes
- Ensure the pumpkin puree is well drained if it appears watery to prevent a soggy cake.
- Use room temperature eggs and cream cheese for best mixing results.
- For added texture, consider folding in chopped nuts or chocolate chips into the batter.
- The cake can be stored in the refrigerator for up to 5 days, covered tightly.
- Feel free to substitute the vegetable oil with melted coconut oil for a different flavor profile.
