Pumpkin Sheet Cake with Cream Cheese Frosting
This Pumpkin Sheet Cake with Cream Cheese Frosting is a fluffy, light, delicious pumpkin sheet cake! Sheet cakes are always a great option for a crowd because they are so simple to make, and this one does not disappoint. It is a perfect, easy option for a Thanksgiving dessert that comes together from start to finish in under an hour---it's such a good recipe!
Ingredients
- 1 cup Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ⅙ tsp Cloves
- 2 Eggs
- ⅔ cup Sugar
- ½ cup Oil
- 1 cup Pumpkin Puree
- 1 tsp Vanilla
Icing
- 4 oz Cream Cheese Room temperature
- 5 tbsp Butter Room temperature
- 1 tsp Vanilla extract
- 1 ½ cups Powdered Sugar
Instructions
- Preheat oven to 350º
- In a medium bowl, combine flour, baking powder, salt, and spices
- Set aside
- In a larger mixing bowl, whisk together eggs, sugar, oil, pumpkin, and vanilla
- Stir in dry ingredients until just mixed
- Pour into a greased or parchment lined 9x13 or 8x11 inch baking pan
- Bake in center of oven for about 25 minutes, until a toothpick inserted into the center comes out clean
- Remove from oven and let cool in pan, or if you’d rather remove it from the pan, let it rest 10 minutes, loosen edges with a butter knife, and then carefully dump onto a cooling grid
- While the cake is cooling, beat icing ingredients together until smooth
- When cake is completely cool, spread with a layer of icing