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Pumpkin Sheet Cake

Pumpkin Sheet Cake - easy pumpkin cake with cinnamon cream cheese frosting, made from scratch and perfect for a crowd | by Carrie Sellman for TheCakeBlog.com

5 from 1 reviews

Pumpkin Sheet Cake – easy pumpkin cake with cinnamon cream cheese frosting, made from scratch and perfect for a crowd.

Scale

Ingredients

For the Pumpkin Cake:

For the Cinnamon Cream Cheese Frosting:

Instructions

Make the Pumpkin Cake:

  1. Preheat oven to 350 degrees.  Butter and lightly flour a 13 x 9 x 2 pan.
  2. In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In bowl of stand mixer, beat butter, granulated sugar and brown sugar until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
  6. Mix in pumpkin puree.
  7. Pour batter into cake pan.
  8. Bake for 35-38 minutes or until toothpick inserted in center comes out clean.
  9. Let cake completely cool before frosting.

Make the Cinnamon Cream Cheese Frosting:

  1. In bowl of stand mixer, beat butter and cream cheese on medium speed until well combined.
  2. Gradually add in confectioners’ sugar one cup at a time, scraping down sides of bowl as necessary.
  3. Add vanilla and cinnamon and mix until combined.
  4. Spoon frosting all over cake and smooth with offset spatula. Pipe buttercream pumpkins onto cake, if desired.

Notes

Keywords: pumpkin sheet cake, buttercream pumpkins