All Recipes

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting
  • Category

    Dessert

  • Cusine

    American

Ingredients

2 1/4 cups

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1 cup granulated sugar

3/4 cup packed light brown sugar

1/2 cup

1/2 cup vegetable oil

4 large eggs

1 3/4 cups canned pumpkin

1/3 cup milk

1 1/2 tsp vanilla extract

1/2 cup

12 oz. cream cheese

3/4 cup

4 cups powdered sugar

1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar . Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.

In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy*.