Description
Pumpkin Sheet Cake is the ultimate autumn dessert, combining the warm flavors of cinnamon and nutmeg with a moist, fluffy texture. Topped with creamy cream cheese frosting, this delightful cake is perfect for holiday gatherings or cozy nights in. Easy to make, it’s a crowd-pleaser that will leave your loved ones asking for seconds.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed; be careful not to overmix.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool on a wire rack before frosting with cream cheese frosting made by blending softened cream cheese and powdered sugar until fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg