If you're a fan of all things sweet and spiced, then this Pumpkin Sheet Cake recipe will be the star of your dessert table! This cake is incredibly moist and packed with robust flavors of pumpkin, cinnamon, and vanilla. The creamy and smooth texture of the cream cheese frosting, combined with the fluffy and soft cake, promises a heavenly bite every time.
Table of Contents
- What is a Pumpkin Sheet Cake?
- Why You'll Love This Recipe
- Key Ingredients
- How to Make Pumpkin Sheet Cake
- Recipe Tips
- Substitutions and Variations
- Serving Suggestions
- Frequently Asked Questions
- How to Store Leftovers
- More Recipes You'll Enjoy
- Recipe Card
- The Ultimate Pumpkin Sheet Cake (with Cream Cheese Frosting)
- Comments
What is a Pumpkin Sheet Cake?
A pumpkin sheet cake is a delightful dessert that brings together the rich and comforting flavors of pumpkin and a variety of spices. It is a simple yet flavorful sheet cake that uses pumpkin puree and a blend of spices like cinnamon, nutmeg, and pumpkin pie spice.
The cake is baked in a large sheet pan and often topped with a creamy and tangy cream cheese frosting, adding an extra layer of deliciousness.
Making this pumpkin sheet cake at home is a great idea for various reasons. First, it is a perfect way to fill your home with the warm and inviting aromas of cinnamon and pumpkin, especially during the Thanksgiving season.
Second, the taste of this cake is simply divine. The combination of moist pumpkin cake, enhanced with spices and topped with creamy frosting, creates a dessert that is both satisfying and bursting with flavor. It’s a treat that your family and friends will surely love and request again and again.
Why You'll Love This Recipe
Family favorite: With its delicate spices, pumpkin puree, and unsweetened apple sauce, this cake is a hit with both adults and kids. The cream cheese frosting, sprinkled with a touch of cinnamon, adds an extra layer of deliciousness that makes this cake a family favorite.
Delicious: With its moist texture, rich pumpkin flavor, and creamy frosting, this cake is a delicious treat that's perfect for any occasion. Whether you're serving it for a holiday dessert or just as a special treat, this pumpkin cake recipe is sure to be a hit. Everyone will enjoy it down to the last crumb!
Virtually foolproof: The recipe is designed to be virtually foolproof, with clear instructions for both the cake and the frosting. Even if you're new to baking, you'll find this pumpkin sheet cake surprisingly easy to make.
Versatile: This pumpkin sheet cake is incredibly versatile. You can serve it as a dessert for Thanksgiving, a birthday party, or any other special occasion. It is also a great choice for a casual get-together with friends or family.
Exclusive: What sets this pumpkin sheet cake recipe apart is its homemade pumpkin puree and unsweetened applesauce. These two key ingredients contribute to a natural and rich pumpkin flavor that's hard to resist. Give this recipe a try and experience a slice of autumn in the comfort of your home!
Key Ingredients
All you need are some simple pantry staple ingredients to make this pumpkin sheet cake recipe at home. Let's look at them in more detail:
For the Batter:
- Large Eggs: These are the binding agents in the batter, giving the cake its structure. Remember to have them at room temperature for better incorporation into the batter.
- Sugar: Adds sweetness to the cake, and helps in giving the cake its golden brown color.
- Unsweetened Applesauce: It adds moisture to the cake without adding extra fat or sugar. It also gives a nice subtle apple flavor.
- Pumpkin Puree: This is what makes this a pumpkin cake! It gives the cake a moist texture and a delightful pumpkin flavor. You can use my homemade pumpkin puree recipe to make your own at home.
- Vanilla Extract: Using pure vanilla extract helps add a rich, sweet, and creamy flavor that in turn enhances the other flavors.
- All-Purpose Flour: This is the foundation of the structure of any cake. It combined with the eggs, gives the cake its texture.
- Ground Cinnamon: This spice adds a warm and sweet flavor, which compliments the pumpkin beautifully.
- Pumpkin Pie Spice: A blend of spices including cinnamon, ginger, nutmeg, and allspice. It gives the cake a wonderful, warm flavor.
- Baking Powder & Baking Soda: These are the leavening agents that make the cake rise and give it its light and fluffy texture.
- Sea Salt: Remember to add some sea salt when making pumpkin sheet cake. It enhances the flavors of the other ingredients.
For the Cream Cheese Frosting:
- Cream Cheese: This is the main ingredient in the frosting, giving it a tangy flavor that pairs wonderfully with the sweetness of the cake.
- Unsalted Butter: Adding unsalted butter lends creaminess and richness to the frosting. It is an essential ingredient when making the cake.
- Organic Sugar: Organic sugar helps in sweetening the frosting and balancing out the tanginess of the cream cheese.
- Heavy Whipping Cream: By adding heavy whipping cream, we can be sure that it will give the frosting a smooth and fluffy texture.
- Ground Cinnamon (for sprinkling on top of the cake): Ground cinnamon adds the final touch of warm, sweet flavor to the cake.
How to Make Pumpkin Sheet Cake
Making this incredible pumpkin sheet cake is easier than you think. Here's how to make them at home step by step:
How to Make Pumpkin Sheet Cake Batter
Begin by preheating your oven to a temperature of about 350°. This is the perfect temperature for baking moist cakes and will guarantee that your pumpkin cake bakes evenly.
While the oven is heating up, prepare a baking pan. You will need a pan that measures about 9x13. Grease the pan with some butter to prevent the cake from sticking. Then, add a sheet of parchment paper at the bottom of the baking pan. This will make it easier to remove the cake once it is baked.
Now, let's prepare the dry ingredients. You'll need to sift together the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Use a hand whisk to combine these ingredients thoroughly, then set the mixture aside for later.
Next, take a stand mixer bowl and beat the eggs and sugar until they become fluffy and pale yellow in color. This process helps to add air to the batter, which will give your cake a lighter texture.
Add applesauce, pumpkin puree, and vanilla extract into the egg and sugar mixture. Mix them together for about 30 seconds to combine all the flavors.
At this point, remove the bowl from the mixer. Add the dry ingredient mixture that you set aside earlier to the bowl in three separate additions. Mix until just combined. It is important not to over-mix the batter, as this could make the cake tough.
How to Bake Pumpkin Sheet Cake
Pour the batter into the prepared baking pan and bake it in the preheated oven for about 20 minutes. You can use a toothpick to check if the cake is done - if it comes out clean, the cake is ready.
Once the cake is baked, remove it from the oven and let it cool completely on a wire rack. Make sure to leave the cake in the pan while it cools to maintain its shape.
While the cake is cooling, you can start preparing the frosting.
How to Make the Pumpkin Sheet Cake Frosting
Beat together room-temperature cream cheese and sugar on high speed until they are well combined.
Add room-temperature butter to the cream cheese and sugar mixture and beat again. Make sure to scrape down the sides of the bowl with a silicone spatula in between mixing to make sure that all the ingredients are well incorporated.
Next, add cold heavy whipping cream. Start by beating on low, then gradually increase the speed. This helps to thicken the cream and prevents it from splattering.
Finally, add sea salt, pumpkin pie spice, cinnamon, and vanilla extract. Mix just until all is well combined.
Once the cake has cooled completely, spread the frosting evenly over the top.
For the final touch, sprinkle some cinnamon over the frosted cake. This not only adds extra flavor but also gives the cake a beautiful finishing touch.
Before serving, refrigerate the cake for at least 4 hours. This allows all the flavors to meld together, resulting in a more flavorful cake.
Your delicious Pumpkin Sheet Cake is ready to serve!
For full list of ingredients and instructions, see recipe card below.
Recipe Tips
Properly Measure Your Ingredients: To guarantee the best flavor and texture, make sure to accurately measure your ingredients. When measuring flour, use a spoon to fill the measuring cup, then level it off with a knife for precise measurements.
Use Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature before starting. This helps them mix more evenly into the batter and frosting, creating a smoother and more homogenous texture.
Don't Overmix the Batter: When combining your wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cake. Stop mixing as soon as the flour is integrated.
Let the Cake Cool Before Frosting: Allow the cake to cool completely before adding the cream cheese frosting. If the cake is still warm, the frosting will melt and slide off.
Refrigerate Before Serving: After frosting, refrigerate the cake for at least four hours before serving. This allows the frosting to set and the flavors to meld together, making for a tastier cake.
Substitutions and Variations
This delicious pumpkin sheet cake recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
Go Nutty: For a delightful crunch and added flavor, try adding a cup of chopped pecans or walnuts to the batter. The nuts will toast as the cake bakes, enhancing their natural flavor and adding a fantastic texture to the soft pumpkin cake.
Make it Gluten-Free: If you're catering for gluten-free guests, substitute the all-purpose flour with a gluten-free blend. Make sure to add a teaspoon of xanthan gum if your blend doesn't already include it, to guarantee that your cake has the right texture.
Switch up the Frosting: If you're not a fan of cream cheese frosting, try a cinnamon-infused buttercream frosting instead. Simply replace the cream cheese with an equal amount of butter, and whisk in a teaspoon of cinnamon for that extra flavor punch.
Make it Vegan: To make this cake vegan, replace the large eggs with flax eggs, use a dairy-free butter substitute in the frosting, and replace the heavy cream with coconut cream. This will make the cake suitable for those following a vegan diet without compromising on flavor or texture.
Serving Suggestions
- This pumpkin sheet cake pairs wonderfully with a hot cup of chai tea. The spices in the tea complement the pumpkin and cinnamon flavors in the cake, making it a perfect treat for a cozy afternoon.
- For a festive Thanksgiving dessert, try serving slices of this pumpkin sheet cake with a scoop of vanilla ice cream. The cool, creamy texture of the ice cream contrasts beautifully with the warm, soft cake.
- For a truly delicious dessert, serve this pumpkin sheet cake with a drizzle of caramel sauce and a sprinkle of sea salt. The caramel adds an extra layer of sweetness, while the salt brings out the flavors of the pumpkin and spices.
- This pumpkin sheet cake also makes a great take-along dessert for potluck dinners or family gatherings. Simply wrap it in aluminum foil and it is ready to go.
Frequently Asked Questions
Yes, you can use pumpkin pie filling instead of pumpkin puree. However, keep in mind that pumpkin pie filling is already sweetened and spiced. Therefore, you may want to reduce the amount of sugar and spices like cinnamon, pumpkin pie spice, and nutmeg you add to the batter.
You can check the doneness of your pumpkin sheet cake by inserting a toothpick into the middle of the cake. If it comes out clean, your cake is done. If it comes out with batter clinging to it, you should bake the cake for a few more minutes and check again.
If you don't have pumpkin pie spice, you can make your own by combining spices like cinnamon, ginger, nutmeg, allspice, and cloves. Typically, the ratio is about half a teaspoon of cinnamon, a quarter teaspoon of ginger, and a generous pinch each of nutmeg, allspice, and cloves for one teaspoon of pumpkin pie spice.
How to Store Leftovers
The refrigerator is your best friend when it comes to storing leftover sheet cakes. To store your pumpkin sheet cake in the fridge, first let it cool completely at room temperature.
Once cooled, cover it tightly with aluminum foil or plastic wrap to prevent it from drying out. It is best to store the cake in the fridge within two hours of baking to maintain its flavor and texture. Stored this way, your cake can last up to a week.
Remember, before serving, let the cake come to room temperature. This will help make sure that it retains its original flavor and texture.
Freezing is a great option for longer-term storage, and luckily, pumpkin sheet cake freezes beautifully. Before freezing, make sure the cake is completely cooled. Wrap it tightly in plastic wrap, then again in aluminum foil.
The double layer helps prevent freezer burn and maintains the cake's flavor and texture. You can freeze the cake for up to three months. Allow it to thaw overnight in the fridge.
Just remember, if your pumpkin sheet cake is frosted with cream cheese frosting, it is best to freeze the cake and frosting separately. The frosting can change in texture when frozen and thawed so it’s best to make it fresh before serving.
Recipe Card
The Ultimate Pumpkin Sheet Cake (with Cream Cheese Frosting)
Ingredients
For Pumpkin Spice Cake Batter
- 3 large eggs
- 1 cup sugar
- ½ cup organic unsweetened apple sauce
- 1 cup pumpkin puree (I used homemade pumpkin puree recipe)
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- ½ tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. sea salt
For Cream Cheese Frosting
- 8 oz. cream cheese
- 4 oz. unsalted butter
- ½ cup organic sugar
- 2 cups heavy whipping cream
- 1 tsp. pure vanilla extract
- 1 tsp. pumpkin pie spice (for sprinkling on top of the cake)
Instructions
How to Make Pumpkin Sheet Cake Batter
- Begin by preheating your oven to a temperature of about 350°. This is the perfect temperature for baking moist cakes and will guarantee that your pumpkin cake bakes evenly.
- While the oven is heating up, prepare a baking pan. You will need a pan that measures about 9x13. Grease the pan with some butter to prevent the cake from sticking. Then, add a sheet of parchment paper at the bottom of the baking pan. This will make it easier to remove the cake once it is baked.
- Now, let's prepare the dry ingredients. You'll need to sift together the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Use a hand whisk to combine these ingredients thoroughly, then set the mixture aside for later.
- Next, take a stand mixer bowl and beat the eggs and sugar until they become fluffy and pale yellow in color. This process helps to add air to the batter, which will give your cake a lighter texture.
- Add applesauce, pumpkin puree, and vanilla extract into the egg and sugar mixture. Mix them together for about 30 seconds to combine all the flavors.
- At this point, remove the bowl from the mixer. Add the dry ingredient mixture that you set aside earlier to the bowl in three separate additions. Mix until just combined. It is important not to over-mix the batter, as this could make the cake tough.
How to Bake Pumpkin Sheet Cake
- Pour the batter into the prepared baking pan and bake it in the preheated oven for about 20 minutes. You can use a toothpick to check if the cake is done - if it comes out clean, the cake is ready.
- Once the cake is baked, remove it from the oven and let it cool completely on a wire rack. Make sure to leave the cake in the pan while it cools to maintain its shape.
- While the cake is cooling, you can start preparing the frosting.
How to Make the Pumpkin Sheet Cake Frosting
- Beat together room temperature cream cheese and sugar on high speed until they are well combined.
- Add room temperature butter to the cream cheese and sugar mixture and beat again. Make sure to scrape down the sides of the bowl with a silicone spatula in between mixing to make sure that all the ingredients are well incorporated.
- Next, add cold heavy whipping cream and vanilla extract. Start by beating on low, then gradually increase the speed. This helps to thicken the cream and prevents it from splattering.
- Finally, add sea salt, pumpkin pie spice, cinnamon, and vanilla extract. Mix just until all is well combined.
- Once the cake has cooled completely, spread the frosting evenly over the top.
- For the final touch, sprinkle some cinnamon over the frosted cake. This not only adds extra flavor but also gives the cake a beautiful finishing touch.
- Before serving, refrigerate the cake for at least 4 hours. This allows all the flavors to meld together, resulting in a more flavorful cake.
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