Pumpkin Sheet Cake with Cream Cheese Frosting 



– 2 c. all-purpose flour – 1 1/2 c. granulated sugar – 2 tsp. baking powder – 2 tsp. cinnamon – 1 tsp. baking soda – 1/2 tsp. salt – 1/4 tsp. nutmeg – 1 (15 oz.) can, pumpkin puree (not pumpkin pie filling) – 1 c. vegetable oil – 4 eggs, lightly beaten – 1 tsp. vanilla extract Cinnamon Cream Cheese Frosting: – 1/2 c. butter, room temperature (1 stick) – 1 (8 oz.) pkg. cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar – 1/2 tsp. cinnamon


Step 1

Preheat oven to 350 degrees. Lightly spray a 15x10x1" pan with non-stick baking spray. Set aside. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside

Step 2

In a separate bowl, combine the wet ingredients: pumpkin, vegetable oil, eggs and vanilla. Whisk together until smooth. Gradually add the wet ingredients to the dry ingredients. Batter will be slightly thick. Spread the batter evenly into the prepared pan.

Step 3

Bake at 350 degrees for 26-28 minutes. Text with a toothpick inserted into the center of the cake - if the toothpick comes out clean, and crumb-free the cake is done. Remove from oven and let cool completely.

Step 4

While the cake is cooling, prepare the frosting. Using a hand or stand mixer, cream together the butter, cream cheese, and vanilla. Begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Add in the cinnamon and mix well. Frosting should be thick.

Step 5

Once cake is completely cool, frost the top of the cake with the cinnamon cream cheese frosting. Slice into bars and serve right away. Cover and refrigerate any leftovers.

Check out a couple of our other pumpkin recipes below!