Easy Pumpkin Sheet Cake

Here’s a simple and delicious recipe for Easy Pumpkin Sheet Cake perfect for fall or anytime you’re craving a moist, flavorful cake with the warm spices of pumpkin!

Ingredients (Serves 12-15):

For the pumpkin cake:

2 cups (240g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup (240g) canned pumpkin puree
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk

For the cream cheese frosting:

8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3-4 cups (360-480g) powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream (optional, for consistency)

Instructions:

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until fully combined and smooth.
Pour the batter into the prepared baking pan and spread it out evenly.

2. Bake the cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for about 15 minutes before frosting.

3. Make the cream cheese frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until the frosting is thick and fluffy. Add the vanilla extract and beat until combined.
If the frosting is too thick, add a tablespoon or two of heavy cream to reach your desired consistency.

4. Frost the cake:

Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
You can garnish with a sprinkle of cinnamon or chopped pecans for an extra touch if desired.

5. Serve and enjoy:

Slice into squares and enjoy the moist, spiced goodness of this pumpkin sheet cake!

Tips:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Make it ahead: This cake is great made a day ahead, and the flavors will only get better as it sits!
Variation: You can add chopped walnuts or chocolate chips to the batter for extra texture and flavor.

This Easy Pumpkin Sheet Cake is a perfect dessert for fall, with its moist texture, cozy pumpkin flavor, and rich cream cheese frosting!