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Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup canned pumpkin puree (100% pure); 1/2 cup vegetable oil; 4 large eggs (room temperature); 2 tsp baking powder; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp salt; 8 oz cream cheese (softened); 3 cups powdered sugar (sifted)

Posted on September 2, 2025

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There’s nothing quite like the rich, spiced aroma of a pumpkin sheet cake baking in the oven. Picture this: a fluffy, moist cake infused with warm cinnamon and nutmeg, topped with a creamy frosting that melts in your mouth. festive Halloween cinnamon rolls It’s like autumn wrapped in a cozy blanket, and every bite feels like a hug from Grandma—if Grandma had a bakery.

Now, let me take you back to that one Thanksgiving when I decided to surprise my family with this delightful pumpkin sheet cake recipe. They were skeptical at first, but the moment they took their first bite, I swear you could hear angels singing. gingerbread cookie butter dip Imagine everyone leaning over the table, forks poised and ready, eyes wide with anticipation. That’s the magic of this cake—it brings people together!

Why You'll Love This Recipe

This pumpkin sheet cake recipe is incredibly easy to prepare, making it perfect for any baking novice or busy parent
The flavor profile is warm and inviting, combining spices that evoke nostalgia and comfort
Its stunning visual appeal makes it a showstopper on any dessert table
Not only is it delicious as-is, but it’s also versatile enough to be enjoyed during holidays or casual get-togethers

I remember my cousin asking for seconds while trying to discreetly wipe frosting off her chin—good times!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious cranberry orange bread.

All-Purpose Flour: Use unbleached flour for a richer texture; it creates the perfect base for our cake.
Canned Pumpkin Puree: Make sure to choose 100% pure pumpkin; avoid pie filling for accurate flavors.
Sugar: Granulated sugar adds sweetness; you can mix in brown sugar for caramel notes.
Baking Powder: Ensure it’s fresh; it helps the cake rise beautifully without falling flat.
Cinnamon and Nutmeg: These spices bring warmth; fresh ground offers more intense flavors.
Eggs: Use large eggs at room temperature for better mixing and fluffy texture.
Vegetable Oil: This keeps the cake moist and tender; feel free to use melted coconut oil for added flavor.
Powdered Sugar: Ideal for frosting; sift it before using for smoothness.
Cream Cheese: Choose full-fat cream cheese for a rich, tangy frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat your oven to 350°F (175°C). Grab a large mixing bowl and add your dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk them together until combined.

In another bowl: combine your canned pumpkin puree with eggs and vegetable oil until smooth. You want it silky—like your favorite pair of pajamas on laundry day!

Pour the wet mixture into the dry ingredients: Mix gently until just combined; be careful not to overmix or your cake will turn into a dense brick instead of fluffy heaven. For more inspiration, check out this A Slice of Heaven Cake recipe.

Prepare your baking dish by greasing it lightly or lining it with parchment paper: Pour in the batter evenly; watch as it fills up the pan like magic!

Bake for about 25-30 minutes or until a toothpick inserted comes out clean: this is your cue that the kitchen will soon smell like autumn! Allow it to cool completely on a wire rack before frosting.

While waiting: whip up your cream cheese frosting by blending softened cream cheese with powdered sugar until light and fluffy. Spread this heavenly concoction generously over your cooled cake.

Slice yourself a piece (or two) and serve!: Watch as loved ones swoon over each bite while you bask in kitchen glory—you deserve it!

Now imagine sharing this pumpkin sheet cake recipe at gatherings or cozy nights in—it’s bound to be an instant hit every time! For more inspiration, check out this Creamy Butterscotch Pudding recipe.

You Must Know

The Pumpkin Sheet Cake Recipe is an absolute delight for fall gatherings
Its moist texture and rich flavors make it a crowd-pleaser
Drizzle with cream cheese frosting, and you’ll have everyone second-guessing their dessert choices!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix the wet ingredients first for a smooth batter, then fold in the dry ingredients to avoid overmixing. This ensures a light and fluffy cake.

Serving and storing

Add Your Touch

Feel free to add nuts, chocolate chips, or spices like nutmeg. You can also swap pumpkin puree for sweet potato for a unique twist that surprises your taste buds. savory sweet potato fritters.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze slices wrapped tightly in plastic wrap.

Chef's Helpful Tips

Ensure your pumpkin puree is not too watery; drain excess liquid if necessary
Use room temperature eggs for better mixing and fluffiness
Always check doneness with a toothpick; it should come out clean or with just a few crumbs attached

There was this one Thanksgiving when I proudly served my Pumpkin Sheet Cake, and my uncle declared it “the best cake he had ever tasted.” Who knew my baking could earn me such high praise?

FAQs

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s cooked and pureed until smooth before using.

How long does the cake last?

The Pumpkin Sheet Cake stays fresh for about three days at room temperature.

Is this recipe suitable for freezing?

Absolutely! It freezes beautifully for up to two months when properly wrapped.