Description
This Pumpkin Sheet Cake is a moist, spiced dessert perfect for fall gatherings or any time you’re craving the warm flavors of pumpkin and autumn spices. Topped with a creamy, tangy cream cheese frosting and toasted pecans, this easy-to-make sheet cake is delightful and sure to impress.
Ingredients
Scale
Cake Ingredients
- 1/2 cup butter
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup light olive oil (or any vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 and 3/4 cups all purpose flour (spooned and leveled)
- 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
- 1/4 teaspoon cardamom (optional)
Frosting Ingredients
- 1/2 cup butter (softened)
- 1 (8-ounce) package full fat cream cheese (softened)
- 3 cups powdered sugar
- 1/2 teaspoon kosher salt (use less if using table salt)
- 1/2 teaspoon maple extract
Topping
- 1 cup pecans (toasted)
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Melt Butter: In a large microwave-safe bowl, melt 1/2 cup butter by microwaving for 30-60 seconds until completely melted.
- Add Pumpkin and Oil: Stir in the pumpkin puree (15 ounces) and 1/2 cup vegetable oil (light olive oil preferred) into the melted butter.
- Add Eggs and Vanilla: Beat in 2 eggs and 1 teaspoon vanilla extract for a smooth mixture.
- Add Sugars: Mix in 1 cup packed brown sugar and 1 cup granulated sugar thoroughly.
- Blend Wet Ingredients: Using a hand or stand mixer, beat all wet ingredients together for about 2 minutes until fully combined, scraping the bowl sides and bottom as needed.
- Add Flour: Spoon and level 1 and 3/4 cups all purpose flour over the pumpkin mixture without stirring in yet.
- Add Dry Ingredients: 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 of the flour.
- Toss Dry Ingredients: Use a teaspoon to gently stir the dry ingredients together to eliminate lumps and distribute spices evenly.
- Mix Dry Into Wet: Use the mixer beaters to incorporate the dry ingredients into the wet mixture. Stop to scrape sides and bottom halfway through. Mix just until blended to avoid a tough cake.
- Prepare Pan: Grease a half sheet baking pan (11×17 inches) with the butter wrapper, nonstick spray, or extra butter to prevent sticking.
- Pour Batter: Pour the batter into the prepared pan and smooth the surface evenly.
- Bake: Bake in the preheated oven for 17-20 minutes until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
- Cool Cake: Allow the cake to cool completely before frosting. You can speed this up by placing it in the refrigerator or freezer.
- Make Frosting: Beat 1/2 cup softened butter and 8 ounces softened cream cheese in a large bowl until smooth and lump-free.
- Add Powdered Sugar: Gradually add 3 cups powdered sugar, one cup at a time, beating well after each addition.
- Flavor Frosting: Beat in 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract until fully incorporated.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake.
- Toast Pecans: Spread 1 cup pecans on a dry baking sheet and toast at 350°F for 5-7 minutes, stirring every 2 minutes until fragrant.
- Add Pecans: Chop the toasted pecans as desired and sprinkle them over the frosted cake just before serving to maintain crunch.
- Storage: Store the cake covered in the refrigerator for up to 2 days because of the cream cheese frosting, or keep it on the counter covered for up to two days.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Spoon and level flour when measuring to ensure accurate amounts and avoid a dense cake.
- Do not overmix the batter after adding flour to prevent toughness.
- Toast pecans well to bring out flavor and avoid sogginess on the cake.
- Keep the cake refrigerated due to the cream cheese frosting for freshness and safety.
- Cardamom is optional but adds a unique warm spice note.
