Pumpkin Spice Sheet Cake is a delightful autumn treat that brings warm, comforting flavors to your table with minimal fuss. This sheet cake recipe is perfect for gatherings or a cozy night in, offering a spiced, moist cake that everyone will love. You’ll find this a refreshingly simple way to enjoy a classic fall dessert.
Key Ingredients & Substitutions
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice: If you don’t have this, you can make your own with cinnamon, nutmeg, ginger, and cloves.
- Cream Cheese: Full-fat cream cheese is best for the frosting, but reduced-fat can work in a pinch.
- Powdered Sugar: Essential for the frosting; don’t substitute with granulated sugar.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup milk
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Calories per serving: Approximately 380-450 (depending on frosting amount)
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal. This ensures your sheet cake comes out perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Make sure there are no lumps so your cake bakes evenly. Set this mixture aside for now.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until well combined. Add the pumpkin puree, eggs, and milk, mixing until smooth.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined; do not overmix. Overmixing can lead to a tough sheet cake.
5. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan. Spread it evenly with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Completely
Remove the sheet cake from the oven and let it cool in the pan on a wire rack. It’s crucial for the cake to be completely cool before frosting. This prevents your frosting from melting.
7. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
8. Frost Your Sheet Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can use an offset spatula for a smooth finish. Now your pumpkin spice sheet cake is ready to enjoy!
Variation Ideas
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the frosting for added texture.
- Chocolate Swirl: Melt a small amount of chocolate and drizzle it over the frosting before serving.
- Ginger Zing: Add 1/2 teaspoon of ground ginger to the cake batter for an extra spicy kick.
Storage Instructions
Store leftover Pumpkin Spice Sheet Cake covered in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration. You can bring it to room temperature for about 30 minutes before serving if you prefer a softer frosting.
Frequently Asked Questions (FAQ)
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can use homemade pumpkin puree, but ensure it’s thick and not watery.
Q: My cake is too dense, what went wrong?
A: Overmixing the batter is a common cause of dense cakes. Mix just until the ingredients are combined.
Q: Can I make this a day ahead?
A: Absolutely! This sheet cake recipe is perfect for making a day in advance, as the flavors often deepen.
Q: Why did my frosting turn out lumpy?
A: Ensure your cream cheese and butter are thoroughly softened before you begin mixing. Cold ingredients lead to lumpy frosting.
Q: Can I freeze pumpkin spice sheet cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted is best, or with a very firm frosting) wrapped tightly for up to 2-3 months. Thaw in the refrigerator.