Sheet Pan Size:
We make this recipe in a half sheet pan. It wasn’t until a few weeks ago that I realized that there are so many different lengths and sizes of sheet pan.
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 baking sheet with nonstick cooking spray.
Step 2: In a mixing bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. Mix until fully incorporated. I used a whisk but you could use a stand 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 well combined.
Step 5: Pour the batter into the prepared baking sheet, and spread it out evenly on the pan.
Step 6: Place in the oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Step 7: Take out of the oven and let cool completely.
To make the Cream Cheese Frosting:
Step 8: In a bowl, cream together butter and cream cheese until smooth and fluffy. The butter should be softened, but not melted. Room temperature is preferred.
Step 9: Add the vanilla extract and powdered sugar and mix util well combined.
Step 10: 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.
Kendra
Serves: 30
Light and fluffy homemade pumpkin cake topped with delicious cream cheese frosting.
1 hrPrep Time
25 minCook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 (15 ounce) 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
- 1 cup butter (softened)
- 1 (8 ounce) package cream cheese
- 2 teaspoons vanilla
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Spray a half baking sheet with nonstick cooking spray.
- In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
- Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
- Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
- Pour the batter into prepared baking sheet and spread in an even layer.
- Bake for 25-30 minutes, or until set and let cool completely.
- For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
- Add vanilla and powdered sugar and mix until smooth.
- Spread frosting over the cake and sprinkle cinnamon on top, if desired.
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