Ultra-Moist Pumpkin Sheet Cake with Tangy Cream Cheese Frosting
The make-ahead pumpkin dessert your fall table has been missing. A soft, spiced pumpkin sheet cake baked in one 9x13 pan and finished with silky cream cheese frosting. Bake it a day ahead, cut it into squares, and let it hold its own right next to the pie.
Servings: 15 servings
Calories: 528kcal
Equipment
9x13 rectangular baking dish
Cake tester
Ingredients
For the Pumpkin Cake
- 1 can (425g; 15oz) pumpkin purée
- 210 g (1 cup) packed brown sugar
- 100 g (½ cup) granulated sugar
- 240 ml (1 cup) vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla bean paste or pure vanilla extract
- 280 g (2⅓ cups) all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 Tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- ½ tsp kosher salt
For the Cinnamon Cream Cheese Frosting
- 113 g (8 Tbsp; ½ cup) unsalted butter, room temperature
- 226 g (8oz) cream cheese, room temperature
- 440 g (3½ cups) confectioner’s sugar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Grease a 9x13 baking dish with butter and flour or baking spray. Set aside.
- Mix wet ingredients. In the bowl of a stand mixer fitted with paddle attachment, combine 425g (1 can) pumpkin purée, 210g (1 cup) packed brown sugar, 100g (½ cup) granulated sugar, 240ml (1 cup) vegetable oil, 3 large eggs, and 2 tsp vanilla bean paste. Whisk on medium speed until well mixed, about 1-2 minutes.
- Add the dry ingredients. To the bowl, add 280g (2⅓ cups) flour, 2 tsp baking powder, 1½ tsp baking soda, 1 Tbsp pumpkin pie spice, 2 tsp ground cinnamon, and ½ tsp kosher salt. Begin mixing on low speed (truly, or else flour will fly everywhere!) until no flour streaks remain.
- Bake. Pour into the prepared baking dish, then use an offset spatula to smooth into an even layer. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.
- Make the frosting. Place 113g (8 Tbsp) butter and 226g (8 oz) cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 440g (3½ cups) confectioner’s sugar, 1 tsp vanilla extract, ½ tsp ground cinnamon, and a pinch of kosher salt. Begin beating on low, then gradually increase the speed to medium-high as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2-3 minutes more.
- Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Completely optional but I love a very light dusting of cinnamon on top. Slice, serve, and enjoy!
Tip: If the can of pumpkin purée looks watery once opened, spread it between a couple sheets of paper towels before measuring to remove excess moisture.
Notes
- If you’re a fan of nuts, you could sprinkle the cake with chopped walnuts before serving.
Nutrition
Calories: 528kcal | Carbohydrates: 68g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 312mg | Potassium: 138mg | Fiber: 2g | Sugar: 51g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
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