Description
Pumpkin Sheet Cake is perfectly moist, spicy, and pumpkin-y. The pumpkin flavor shines through. Bake in a half sheet pan for a thin yet fluffy cake. Top it with Maple Cream Cheese frosting and toasted pecans. Ideal for Thanksgiving or any fall potluck.
Ingredients
Scale
- 1/2 cup butter
- 1 (15-ounce can) pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup light olive oil (or any vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1 and 3/4 cup all purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom (optional)
- 1/2 cup butter (softened)
- 1 (8-ounce) package full fat cream cheese (softened)
- 3 cups powdered sugar
- 1/2 teaspoon kosher salt (use less if you are using table salt)
- 1/2 teaspoon maple extract
- 1 cup pecans (toasted)
Instructions
- Preheat the oven to 350 degrees F.
- In a large microwaveable bowl, add 1/2 cup butter and melt in the microwave for about 30-60 seconds.
- Add a 15-ounce can of pumpkin puree and 1/2 cup vegetable oil.
- Add 2 eggs and 1 teaspoon vanilla extract.
- Add 1 cup packed brown sugar and 1 cup granulated sugar.
- Use a hand mixer to beat for about 2 minutes until fully blended. Scrape the sides and bottom of the bowl.
- Add 1 and 3/4 cups all purpose flour on top of the pumpkin mixture without stirring.
- Add 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom.
- Stir the dry ingredients slightly to break up lumps.
- Use the beaters to mix the dry ingredients into the wet ingredients, scraping the bowl halfway through.
- Grease a half sheet baking pan (11×17) with butter or nonstick spray.
- Pour the batter into the prepared pan and smooth it out.
- Bake at 350 for 17-20 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- In a large bowl, beat 1/2 cup softened butter and 8 ounces cream cheese until smooth.
- Add 3 cups of powdered sugar, one cup at a time, mixing in between.
- Mix in 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract.
- Spread the frosting on top of the cooled cake.
- Toast 1 cup of pecans on a dry sheet pan at 350 for about 5-7 minutes, stirring every two minutes.
- Chop the toasted pecans and sprinkle over the frosting.
- Store the cake covered on the counter for up to two days or in the fridge for longer freshness.
Notes
- For best results, make sure to toast the pecans before adding them to the cake.
- Chill the cake in the fridge due to the cream cheese frosting.
- Store well covered to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 362 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Pumpkin Sheet Cake, Fall dessert, Thanksgiving dessert