Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

This Pumpkin Sheet Cake With Cream Cheese Frosting Recipe is a moist and easy recipe, which is made with pumpkin puree and buttermilk. It’s the perfect dessert for a crowd, ready in about 1 hour.

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Pumpkin Sheet Cake With Cream Cheese Frosting Recipe Ingredients

For the cake:

• 2 sticks salted butter
• 2 cups pumpkin puree (not pumpkin pie filling!)
• 2 tsp. pumpkin pie spice
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp. salt
• 1/2 cup buttermilk
• 2 eggs
• 2 tsp. baking soda
• 2 tsp. vanilla extract
• 1/2 tsp. maple extract (optional)

For the frosting:

• 8 oz. cream cheese, softened
• 1 stick unsalted butter, softened
• 1 lb. powdered sugar
• Dash of salt
• 1 Tbsp. half and half or whole milk, plus more if needed for thinning

How To Make Pumpkin Sheet Cake With Cream Cheese Frosting

1. Prep the oven and pan: Preheat the oven to 350°F. Spray an 11×17-inch sheet pan with baking spray (one that contains flour is best).
2. Make the pumpkin base: In a medium saucepan, melt the 2 sticks of salted butter. Whisk in the pumpkin puree and pumpkin pie spice until fully combined. Carefully whisk in the boiling water until the mixture is smooth. Set aside.
3. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
4. Combine wet ingredients: In a separate liquid measuring cup or small bowl, whisk together the buttermilk, eggs, baking soda, vanilla extract, and maple extract (if using).
5. Mix the batter: Pour the warm pumpkin mixture from the saucepan into the large bowl with the flour mixture. Stir with a whisk or spatula until it’s about halfway combined. Then, pour in the buttermilk mixture and stir until everything is smooth and fully incorporated.
6. Bake the cake: Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7. Make the frosting: In the bowl of an electric mixer, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and fluffy. Add the powdered sugar and a dash of salt and continue to beat until smooth. Mix in the tablespoon of half-and-half or milk. Add more milk, a teaspoon at a time, if needed to reach a thick but spreadable consistency.
8. Frost and serve: Spread the frosting evenly over the entire surface of the cooled cake. Cut into squares and serve.

Recipe Tips

• Why is the mixing method unusual? This “Texas Sheet Cake” style method, where a hot liquid is poured into the dry ingredients, is designed to create an incredibly moist and tender crumb. It’s quick and effective.
• How do I know when the sheet cake is done? Sheet cakes bake very quickly. After 20 minutes, gently press the center of the cake with your finger. If it springs back, it’s done. A wooden skewer inserted into the center should also come out clean.
• How to get smooth cream cheese frosting: Ensure your cream cheese and butter are properly softened to room temperature before mixing. This is the key to avoiding lumps.
• Can I use a different pan? This recipe is designed for a half-sheet pan (approximately 11×17 or 12×18 inches). You can use a standard 9×13-inch pan, but the cake will be much thicker and will require a longer baking time (likely 30-40 minutes).

What To Serve With Pumpkin Sheet Cake

This cake is a complete, crowd-pleasing dessert that needs no accompaniment, but it’s always nice with:

• A hot cup of coffee
• A cold glass of milk
• A scoop of vanilla ice cream

How To Store Pumpkin Sheet Cake

Refrigerate: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Cover the pan with foil or plastic wrap. It will stay fresh for up to 5 days. For the best flavor, allow slices to sit at room temperature for 15-20 minutes before serving. Freeze: You can freeze the frosted cake. Place the pan in the freezer for about an hour until the frosting is firm, then wrap it well in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Pumpkin Sheet Cake With Cream Cheese Frosting Nutrition Facts

• Calories: 320kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 250mg
• Fiber: 1g
• Sugar: 32g

Nutrition information is estimated per square, assuming 24 servings per sheet cake.

FAQs

Try More Recipes:

• Pumpkin Leche Flan Recipe
• Spiced Pumpkin Cut-Out Cookies Recipe
• Pumpkin Butter Recipe