Pumpkin Sheet Cake with Cream Cheese Frosting
This Pumpkin Sheet Cake recipe is the perfect fall cake to enjoy during Thanksgiving or any holiday gathering.
Servings 16
Calories 684kcal
Cost $8
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can pumpkin puree 15 oz
- 2 cups white sugar
- 1 cup canola oil
- 4 eggs large
- 2 teaspoons pure vanilla extract
For the Glaze
- 1/2 cup sweet cream butter
- 3/4 cup light brown sugar packed
- 4 Tablespoons heavy cream
- 1/4 teaspoons Kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons instant coffee granules crushed
- 1/2 teaspoon ground cinnamon
- 2 cups powdered sugar
For the Frosting
- 1/2 cup unsalted butter soft
- 8 oz cream cheese room temp
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Kosher salt
- 4 cups powdered sugar
- Ground cinnamon spice for 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.
Nutrition
Calories: 684kcal | Carbohydrates: 95g | Protein: 4g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 402mg | Potassium: 134mg | Fiber: 1g | Sugar: 81g | Vitamin A: 4797IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg