Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe

If you’re on the lookout for a cozy, irresistible dessert that feels like a warm hug on a plate, then this Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe is exactly what you need. It’s rich, moist, and perfectly spiced with cinnamon, nutmeg, and a touch of cardamom, all crowned with a luscious cream cheese frosting and a satisfying crunch from toasted pecans. This sheet cake is not only a crowd-pleaser but also incredibly straightforward to make, turning your kitchen into a fall-inspired wonderland with every bite.

Ingredients You’ll Need

This recipe comes together with simple, pantry-friendly ingredients that each play an important role in creating a moist texture, deep flavor, and beautiful color in your Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe. From the pumpkin puree that keeps everything tender and moist, to the spice blend that adds warmth and complexity, every component matters.

• 1/2 cup butter: Provides richness and tenderness to the cake.
• 1 (15-ounce) can pumpkin puree (NOT pie filling): Adds moisture and that unmistakable pumpkin flavor.
• 1/2 cup light olive oil (or vegetable oil): Keeps the cake moist without overwhelming the flavor.
• 2 large eggs: Bind everything together with a bit of richness.
• 1 teaspoon vanilla extract: Enhances the warm flavors and adds a sweet aroma.
• 1 cup packed brown sugar: Brings depth and caramel notes.
• 1 cup granulated sugar: Balances the sweetness and helps with cakey crumb.
• 1 and 3/4 cups all-purpose flour: The cake’s structure; spooned and leveled for accuracy.
• 1 teaspoon baking soda: Helps the cake rise and keeps it light.
• 1/4 teaspoon baking powder: Adds just a bit of extra lift.
• 3/4 teaspoon kosher salt: Enhances all the flavors and balances sweetness.
• 1 and 1/2 teaspoons cinnamon: Gives that classic pumpkin pie warmth.
• 3/4 teaspoon nutmeg: Adds cozy, aromatic spice.
• 3/4 teaspoon ginger: Introduces a gentle zing that wakes up the palate.
• 1/4 teaspoon cloves: A pinch brings deep spice complexity.
• 1/4 teaspoon cardamom (optional): For an elegant, subtle warmth and floral hint.
• 1/2 cup softened butter: Essential for the creamy, smooth frosting base.
• 1 (8-ounce) package full fat cream cheese, softened: Creates that tangy, velvety frosting everyone loves.
• 3 cups powdered sugar: Sweetens and thickens the frosting perfectly.
• 1/2 teaspoon kosher salt: Balances sweetness in the frosting.
• 1/2 teaspoon maple extract: Adds a hint of natural sweetness and depth to the frosting.
• 1 cup pecans, toasted: Adds crunch and a buttery toasty flavor on top.

How to Make Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe

Step 1: Get Prepped and Melt Butter

Start by preheating your oven to 350 degrees Fahrenheit. Then, melt 1/2 cup butter in a large microwave-safe bowl, heating for about 30 to 60 seconds until fully melted. This buttery goodness will add richness and moisture to your cake.

Step 2: Combine the Wet Ingredients

Add the entire 15-ounce can of pumpkin puree and 1/2 cup of light olive oil (or vegetable oil of your choice) to the melted butter. Then crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. These wet ingredients create the foundation of a moist cake with beautiful pumpkin flavor and silky texture.

Step 3: Sweeten and Mix

Next, add both 1 cup packed brown sugar and 1 cup granulated sugar. Using a hand mixer or stand mixer, beat the mixture for about 2 minutes. You want everything fully blended, so be sure to scrape down the bowl’s sides and bottom half-way through to incorporate all the ingredients evenly.

Step 4: Add the Dry Ingredients

Now it’s time for the dry stuff! Spoon and level out 1 and 3/4 cups all-purpose flour right over the wet mixture, then sprinkle 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and optional 1/4 teaspoon cardamom on top. Stir the dry ingredients together a bit with your spoon to break up lumps before mixing into the wet batter.

Step 5: Blend Until Just Combined

Use the beaters again to mix the dry ingredients into the wet, stopping halfway to scrape the bowl for a smooth, mostly lump-free batter. Be careful not to overbeat as that can make the cake tough. The batter should have a rich, dense, and perfectly spiced consistency.

Step 6: Prepare the Baking Pan and Bake

Grease an 11×17-inch half sheet pan with leftover butter, nonstick spray, or another method you prefer. Pour your batter in and smooth it evenly. Pop it in the oven and bake for 17 to 20 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.

Step 7: Cool Completely

Allow the cake to cool fully in the pan. You can speed this up by placing it in the fridge or even the freezer, which helps when it comes time to frost.

Step 8: Make the Cream Cheese Frosting

In a large bowl, beat 1/2 cup softened butter and an 8-ounce package of softened full-fat cream cheese together until smooth and lump-free. Gradually add 3 cups powdered sugar, one cup at a time, beating well after each addition. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract for a frosting that’s luxuriously tangy, sweet, and full of cozy flavor.

Step 9: Toast and Add Pecans

Toasting pecans is key! Spread 1 cup of pecans on a dry baking sheet, toast at 350 degrees Fahrenheit for 5 to 7 minutes, stirring every 2 minutes until fragrant and lightly golden. Chop them into your preferred size and sprinkle over the frosted cake right before serving to keep that crunch fresh and delightful.

Step 10: Frost and Enjoy!

Spread your luscious cream cheese frosting evenly over the cooled cake, then sprinkle the toasted pecans on top. Cut into squares, serve, and enjoy the perfect harmony of moist cake, creamy frosting, and crunchy pecans.

How to Serve Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe

Garnishes

The toasted pecans are the star garnish here, adding a toasty crunch that contrasts perfectly with the soft, creamy frosting. For extra flair, consider sprinkling a light dusting of cinnamon or chopped fresh sage leaves for an unexpected, elegant touch.

Side Dishes

This Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe shines as a dessert paired with simple sides like a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. If you want to keep things lighter, a warm cup of spiced chai or pumpkin latte complements the flavors beautifully.

Creative Ways to Present

Slice into perfect squares and stack them on a rustic wooden board for a casual gathering. Or, for formal occasions, serve individual squares on pretty plates with a drizzle of caramel sauce and a sprig of fresh thyme or rosemary to add sophistication and an extra burst of flavor.

Make Ahead and Storage

Storing Leftovers

Because of the cream cheese frosting, it’s best to store any leftover pumpkin sheet cake in the refrigerator, well-covered to prevent the cake from drying out or absorbing other fridge odors. It will keep deliciously fresh for up to 3 to 4 days.

Freezing

If you want to make the Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe ahead of time, you can freeze the cake layers without frosting for up to 3 months in an airtight container. Thaw completely before adding the frosting and pecans, which are best applied fresh.

Reheating

When ready to enjoy, let chilled cake sit at room temperature for about 20 minutes before serving so the frosting softens. If you prefer, you can also warm slices gently in the microwave for 10 to 15 seconds—but avoid overheating to keep the cream cheese frosting intact.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s better to use pure pumpkin puree instead of pumpkin pie filling because the latter contains added sugars and spices that could alter the cake’s flavor and consistency.

Can I substitute the pecans for another nut?

Absolutely! Walnuts or almonds work wonderfully as alternatives, just make sure to toast them before adding for maximum flavor.

How do I prevent the cake from being too dense?

The key is not to overmix the batter once you add the flour. Mix until just combined and be sure to spoon and level your flour for accuracy.

Can I make this cake gluten-free?

You can try swapping the all-purpose flour with a 1-to-1 gluten-free flour blend. Just check the blend includes xanthan gum for structure, and be mindful that baking times might vary slightly.

Is the frosting recipe suitable for piping decorations?

This frosting is smooth and spreadable but a bit too soft for intricate piping designs. If you want to pipe, refrigerate it briefly to firm up or add a bit more powdered sugar for stiffness.

Final Thoughts

This Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe is truly one of those desserts that brings warmth, comfort, and joy to any occasion. It’s wonderfully easy to make, bursting with classic autumn flavors, and has that perfect balance of creamy, crunchy, and moist textures. I can’t wait for you to try it and share it with the people you love—it’s sure to become a new favorite in your recipe collection!

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