Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chocolate Pumpkin Sheet Cake
Moist and decadent, this Chocolate Pumpkin Sheet Cake is the perfect fall party treat!
Course
Dessert
Cuisine
American, Holiday
Keyword
cake, chocolate, pumpkin, sheet cake, Texas Sheet Cake
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
16
Calories
540
kcal
Author
Stacey aka the Soccer Mom
Cost
$6
Equipment
9x13" pan
Mixing bowls
Ingredients
1
cup
unsalted sweet cream butter
softened
1
cup
cold water
½
cup
cocoa powder
2
cups
sugar
2
cups
flour
2
large eggs
1
teaspoon
baking soda
2
teaspoons
pumpkin pie spice
½
cup
sour cream
1
teaspoon
pure vanilla extract
For the Pumpkin Frosting
½
cup
unsalted butter
softened
¼
cup
whole milk
6
cup
powdered sugar
⅓
cup
pumpkin puree
4
oz
cream cheese
softened
½
teaspoon
pure vanilla extract
1
teaspoon
pumpkin pie spice
Ground cinnamon to sprinkle on top
Instructions
Preheat oven to 350°F and coat a 9x13 baking dish with non-stick baking spray.
Combine the butter, water, and cocoa powder in a large saucepan over medium high heat, stirring until the butter melts.
In a large bowl, whisk together the flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla until combined.
Slowly pour butter/cocoa mixture into your mixing bowl, whisking as you go.
Scoop batter into your prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle of cake comes out clean.
Remove from oven and cool before frosting.
For the Frosting
Using a standing mixer or electric hand mixer, beat together all frosting ingredients until smooth.
Spread the frosting on top of the cake and sprinkle with cinnamon.
Nutrition
Calories:
540
kcal
|
Carbohydrates:
85
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
78
mg
|
Sodium:
212
mg
|
Potassium:
104
mg
|
Fiber:
2
g
|
Sugar:
70
g
|
Vitamin A:
1502
IU
|
Vitamin C:
1
mg
|
Calcium:
37
mg
|
Iron:
1
mg