Pumpkin Spice Sheet Cake with Cream Cheese Frosting
Moist and spiced pumpkin cake with rich cream cheese frosting.
Servings: 10
Ingredients
- 1 can 15 ounces solid-pack pumpkin
- 1 ¾ cups granulated white sugar
- ¼ cup light brown sugar
- 1 cup canola oil
- 4 large eggs lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon colves
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1-¾ cups confectioners' sugar sifted
- 3 to 4 teaspoons whole milk
- ½ pinch sea salt to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Mix wet ingredients: In a large bowl, beat pumpkin puree, brown sugar, white sugar, and oil until smooth. Add eggs one at a time, mixing well after each.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine: Gradually stir the dry mixture into the wet mixture until just combined. Do not overmix.
- Bake: Pour batter into prepared pan and spread evenly. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Place pan on a wire rack and cool cake completely before frosting.
- Make frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add confectioners’ sugar, mixing until smooth. Add milk, a teaspoon at a time, until frosting reaches spreadable consistency.
- Frost and serve: Spread frosting evenly over cooled cake. Sprinkle with nuts or fall sprinkles if desired. Slice and enjoy!
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