Pumpkin Sheet Cake
The perfect fall dessert! These Pumpkin Bars with Cinnamon Cream Cheese Frosting are like pumpkin sheet cake, but frosted with a thick, delicious layer of cream cheese frosting. Other dessert bars will be completely jealous of these showstoppers!
Equipment
- Stand Mixer This KitchenAid Stand mixer is my go-to appliance for baking cakes!
- 15 x 10 Sheet Pan This 15 x 10" Sheet Pan is the perfect size for sheet cakes!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp. salt
- 1/4 teaspoon nutmeg
- 1 (15 oz. can) pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting:
- 1/2 cup butter room temperature (1 stick)
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly spray a 15 x 10 x 1" 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
- 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. 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.
- 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.
- 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.
Notes
Storage: Cake can be left at room temperature, but will not keep long. For best results, store cake covered or in an airtight container in the refrigerator. Cake will keep for 5-7 days refrigerated.
Freezing: The cake can be frozen. For best results, individually wrap the cake slices in press-and-seal wrap, then store the slices in an airtight freezer container or freezer bag.
Nutrition
Serving: 1gCalories: 358kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 51mgSodium: 227mgFiber: 1gSugar: 39g
Tried this recipe?Let us know how it was!