Desserts | October 3, 2016

Pumpkin Sheet Cake with Cream Cheese Frosting

October means the beginning of pumpkin season! Pumpkin Sheet cake with Cream Cheese Frosting is easy to make and will be your new favorite fall dessert.

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin baked good are always on my list of favorite treats in the fall. Pumpkin provides the best ingredient for cooking a moist and flavorful dessert. If you have had a difficult time baking without dry results, this recipe is fool proof! You’ll love the way these bars turn out a cake that is so moist, it gets better with time. I especially like Pumpkin Sheet Cake a day or two after they are baked.  My friends that cook gluten free also tell me pumpkin is the best way to make a gluten free dessert that doesn’t taste gluten free! This pantry friendly recipe is perfect for fall gatherings. I love it for potlucks, Sunday dinners, girl friend gatherings, Halloween parties…

Pumpkin Sheet Cake with Cream Cheese Frosting
Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting is easy to make when you need a dessert that’s quick and easy to throw together.  I make this recipe in one bowl and one pan. Just mix all of the wet ingredients together and then dump in everything dry and mix.  In less than 30 minutes, you’ll have a dessert out of the oven. To quickly cool, I set the pan on my marble countertop and then place in my fridge. Mix up the frosting while the cake is cooling and it’s ready to be iced when cooled completely.

Pumpkin Sheet Cake with Cream Cheese Frosting

This cake is so easy to serve, you can plate the pieces, or serve on a napkin as well. If you’re a nut lover, chop up some walnuts or pecans to sprinkle on top before the frosting has set up.  I’m so looking forward to cooler weather and baking up a storm in my Bountiful Kitchen.  Hope you love this fall treat!

Pumpkin Sheet Cake with Cream Cheese Frosting

4.75 from 4 votes
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Pumpkin Sheet Cake with Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings
Author adapted from Food.com

Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15 ounce cans pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 6 ounces cream cheese
  • 6 tablespoons butter softened
  • 4 cups powdered sugar
  • pinch of salt

Instructions

  1. Preheat oven to 350°F. Place rack in center of oven.
  2. Grease and flour one jelly roll pan. or line with a sheet of parchment paper that has been sprayed with cooking oil.
  3. In a mixing bowl, beat together the eggs, sugar, oil, pumpkin and vanilla.
  4. Add flour, baking powder, salt, baking soda, ground cloves and cinnamon to wet ingredients. Mix all at once, until flour disappears and is blended thoroughly, about 1 minute on low speed.
  5. Spread into prepared pan.
  6. Bake at 350° for 25 to 30 minutes or on 350 convection for about 20 minutes. Cake should spring back lightly when cooked.
  7. Remove from oven and allow to cool.

For frosting:

  1. Beat together the cream cheese, butter, powdered sugar and pinch of salt.
  2. Evenly spread over bars after they have cooled.

16 thoughts on “Pumpkin Sheet Cake with Cream Cheese Frosting

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  1. This looks like a great recipe. I have a similar one. I add semi sweet choc chips 🙂 Also, just wondering on the frosting, don’t you have to add something wet, like vanilla or milk to make it creamy?

    1. Whitley,
      This is a fairly thin cake. You may have trouble with the chocolate chips sinking to the bottom, to avoid this throw the chips in with the flour and mix all at once. Mini chocolate chips may work better than full size!

    1. Hi MacKenzie, you can make the cake a week or two before serving it, as long as you freeze it. Thanks for asking and for reading ABK!
      xo
      Si

    1. Anna,
      I haven’t tried it in a bundt. I wonder if it will be too light to bake up and release from a bundt. Please let me know if you try it!
      xo
      Si

  2. 5 stars
    This pumpkin sheet cake with the cream cheese frosting is so delicious, when I served it a few nights ago at a family dinner party, I had person after person asking for the recipe, and raving. Seriously. Loved it.

    1. Thanks Wendy! I love this recipe too! I’m planning to make it during the holiday season for a couple of parties. So quick and easy. Happy baking!

    1. Hi Mercedes, if you’re not serving for a while, I would keep them in the fridge, but if not, you can keep them on the counter. Thanks for asking!
      xo
      Si

  3. 4 stars
    These were amazing! I would probably make more frosting than what the recipe makes. But everything about these are perfect!

  4. 5 stars
    These are delicious and my new go-to fall dessert for sharing with a crowd! I didn’t have ground cloves so I substituted it for nutmeg and it turned out delicious. My husband said they were “literally perfect. Couldn’t be better”. Thanks for the great recipe!