We?ve teamed up with our friends from Kroger to bring you a little taste of the holidays. I don’t think I will ever get sick of pumpkin. I could honestly eat pumpkin desserts any time of the year and be content with life. However, I am not the biggest fan of pie, so this year for Thanksgiving, I was thinking of a pie alternative and thought to myself, “why not cake?” So that is where this magical creation began. This Pumpkin Sheet Cake is way more easy to make than pie, feeds a crowd, and to be honest… it tastes better. You will love it!
The best part about this recipe? You probably already have most of the ingredients on hand!
Serves: 30
20 minPrep Time
25 minCook Time
45 minTotal Time
Save RecipeIngredients
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 (15 oz) can pumpkin puree
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Frosting:
- 1 cup butter, softened
- 1 (8 oz) package cream cheese
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray.
- In a medium size bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
- Slowly add the flour but continue stirring to avoid lots of lumps. Mix until fully combined.
- Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt until everything is fully mixed in.
- Pour the batter into the cookie sheet, and spread so it is evenly spread on the pan.
- Bake for 25-30 minutes.
- Take out of the oven and let cool completely.
- In a bowl, mix butter, and cream cheese until smooth and no lumps.
- Add the vanilla extract and sugar until the frosting is thick.
- Spread frosting over the bars and garnish the a dash of cinnamon.
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*This post was sponsored by Kroger, but all views and opinions are my own.
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