Pumpkin Spice Sheet Cake topped with creamy cream cheese frosting is a classic Fall pumpkin dessert, super easy to make, and a must have for all pumpkin lovers!
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 16pieces
Calories
Author Michelle
Ingredients
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
3teaspoonsground cinnamon
1teaspoonground ginger
¾teaspoonground nutmeg
⅛teaspoonground cloves
1cupbrown sugar
½cupgranulated sugar
1cupcooking oil(such as olive, canola, or vegetable)
4eggs
1can(15 ounces) pumpkin puree
1½teaspoonsvanilla extract
Cream Cheese Frosting
8ouncescream cheesesoftened
½cupunsalted buttersoftened to room temperature
3cupspowdered sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 375°F. Line a metal 9"x13" metal baking dish with parchment paper. Set aside.
In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
In a separate large bowl, add sugars and oil and whisk to combine.
Add eggs, pumpkin, and vanilla, and whisk again to combine.
Pour wet ingredients into dry ingredients, and whisk until just combined.
Pour batter into prepared baking dish.
Bake in a 375°F oven for about 20 to 26 minutes, or until cooked through.
Allow to cool completely.
Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.