Cookie Sheet Size
We make this recipe in a cookie sheet. It wasn’t until a few weeks ago that I realized that there are so many different lengths and sizes of cookie sheets.
This recipe will work with any cookie sheet that is 15×10″ or larger. For this recipe I made it in an 18×13″ sheet. Either will work, they will just have a different thickness to them.
How to make pumpkin pie SHEET CAKE
This recipe has simple ingredients that you probably already have. Here is how you make it:
Step 1: Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray.
Step 2: In a medium large bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. Mix until fully incorporated. I used a whisk but you could use a Kitchen Aid or hand mixer.
Step 3: Slowly add the flour to the wet mixture. Continue stirring as you do so. This will help with the lumps. Keep mixing until the mixture is smooth and fully combined.
Step 4: Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt until everything is fully mixed in.
Step 5: Pour the batter into the cookie sheet, and spread it out evenly on the pan.
Step 6: Place cookie sheet in the oven and bake for 25-30 minutes.
Step 7: Take out of the oven and let cool completely.
Frosting Directions:
Step 8: In a bowl, mix butter, and cream cheese until it is smooth and has no lumps. The butter should be softened, but not melted. Room temperature is preferred. Add the vanilla extract and powdered sugar until the frosting is thick.
Step 9: Spread frosting over the bars and garnish the a dash of cinnamon.
make ahead of time
Thanksgiving morning is probably one of the most stressful mornings. It’s hard to rotate different dishes in and out of the oven. However, with this Pumpkin Sheet Cake, you can make it the day before.
We do recommend refrigerating it until serving, or at least overnight if you are making it ahead of time. It has cream cheese frosting, so to avoid that melting or softening too much, we have found it tastes best when it is cold.
Refrigerating it will also keep it from drying out. Be sure to cover it with foil or a lid, and place in the fridge until ready to eat.
The best part about this recipe? You probably already have most of the ingredients on hand!
Did you know we have a Youtube Channel? We have hundreds of delicious recipes that take you through step by step, how to make them. Every recipe is fail proof and tried and true. Watch how to make our favorite, 3 Pumpkin Recipes
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.
*This post was sponsored by Kroger, but all views and opinions are my own.
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