This Pumpkin Sheet Cake recipe is the perfect fall cake to enjoy during Thanksgiving or any holiday gathering.
Course Dessert
Cuisine American, Holiday
Keyword pumpkin, Pumpkin Sheet Cake, sheet cake
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 16
Calories 684kcal
Author Stacey aka the Soccer Mom
Cost $8
Ingredients
For the Cake
2cupsall-purpose flour
2teaspoonsbaking soda
1 1/2teaspoonspumpkin pie spice
1/2teaspoonsalt
1canpumpkin puree15 oz
2cupswhite sugar
1cupcanola oil
4eggslarge
2teaspoonspure vanilla extract
For the Glaze
1/2cupsweet cream butter
3/4cuplight brown sugarpacked
4Tablespoonsheavy cream
1/4teaspoonsKosher salt
1teaspoonpure vanilla extract
1 1/2teaspoonsinstant coffee granulescrushed
1/2teaspoonground cinnamon
2cupspowdered sugar
For the Frosting
1/2cupunsalted buttersoft
8ozcream cheeseroom temp
1teaspoonpure vanilla extract
1/2teaspoonground cinnamon
1/4teaspoonKosher salt
4cupspowdered sugar
Ground cinnamon spicefor garnish
Instructions
For the Cake
Preheat oven to 350°F and prep a large baking dish with non-stick spray.
Whisk together flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
Combine pumpkin puree, sugar, canola oil, eggs, and vanilla in a large mixing bowl until smooth, using electric mixer.
Add the dry ingredient mixture to the bowl of wet ingredients. Mix until just combined. Do not over-mix.
Pour batter in your prepared pan and smooth with a spatula. Bake at 350°F for 30-35 minutes. Test doneness with a toothpick, then remove from oven to cool.
For the Glaze
Stir together butter, brown sugar, cream, and salt in a saucepan over medium high heat. Once it starts to boil, remove from heat and allow to cool 7-10 minutes.
Stir in the vanilla, crushed coffee, and cinnamon, then transfer to a mixing bowl and mix in the heavy cream with a mixer.
Add powdered sugar a half-cup at a time until smooth. Pour the still-warm glaze over the cake.
For the Frosting
Cream butter and cream cheese together until there are no lumps.
Blend in the vanilla, salt, and cinnamon.
Reduce mixer speed to low and and add powdered sugar one-half cup at a time.
Make sure cake is completely cooled to room temp, then frost with the cream cheese icing.
If desired, top with a sprinkle of cinnamon and candy pumpkins.
Notes
Nutrition information is an estimate only and will vary based on serving size and ingredients used.