This post contains affiliate links. Please see our disclosure policy.
Nothing beats a pumpkin recipe during the fall. This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing.
This Pumpkin Sheet Cake is one of my favorite fall treats. It’s so simple to make and topped with a homemade cream cheese frosting, crushed pecans, and candy pumpkins.
How to make Pumpkin Sheet Cake:
Step one: Get started by preheating your oven to 350 degrees. Then prepare an 18×13 pan with nonstick cooking spray. Also go ahead and melt your melt butter then set aside to cool. This way it’s ready when you are.
Step two: Next whisk together flour, baking powder, baking soda, and pumpkin spice then set aside.
Step three: Work on your dry ingredients by whisking together flour, baking powder, baking soda, and pumpkin spice then set aside.
Step four: Next mix your wet ingredients. In a stand mixer, beat cooled melted butter with sugar. Then add in eggs one at a time.
Step five: Add pumpkin puree and vanilla extract to stand mixer and mix until combined.
Step six: Slowly add in dry ingredients until combined. Pour batter into your prepared baking dish.
Step seven: Bake for 18-24 minutes until cake is cooked through. You should be able to place a toothpick in the middle of your cake and it comes out clean.
How to make Cream Cheese Frosting:
Step one: In a stand mixer cream together cream cheese and butter until smooth. Once smooth add in milk and vanilla extract and mix.
Step two: Add powdered sugar and mix until smooth and creamy. Add more milk as needed.
Step three: Once cooled top your pumpkin cake with frosting and add crushed pecans and pumpkin candies. Slice and serve.
Pumpkin Recipes:
I love pumpkin recipes. Here are a few more of my favorites that I think you will like.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Pumpkin Sheet Cake
Ingredients
Cake:
- 1/2 cup unsalted butter, (melted then cooled to room temp)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 cups sugar
- 4 large eggs
- 15 oz pumpkin puree
- 1 tablespoons vanilla extract
Frosting:
- 4 oz cream cheese, (softened)
- 3 tablespoons unsalted butter, (softened)
- 1 teaspoon milk, (more as needed)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 1/2 cup pecans, (chopped)
- 1 cup pumpkin candies
Instructions
Cake:
- Preheat oven to 350 degrees and prepare a 18x13 pan with nonstick cooking spray. Make sure to melt butter then set aside to cool.
- Whisk together flour, baking powder, baking soda, and pumpkin spice then set aside.
- In a stand beat cooled melted butter with sugar. Then add in eggs one at a time.
- Add pumpkin puree and vanilla extract tto stand mixer and mix until combined.
- Slowly add in dry ingredients untli combined. Pour batter into your prepared baking dish.
- Bake for 18-24 minutes until cake is cooked though. You should be able to place a toothpick in the middle of your cake and it come out clean.
Frosting:
- In a stand mixer cream together cream cheese and butter until smooth. Once smooth add in milk and vanilla extract and mix.
- Add powdered sugar and mux until smooth and creamy. Add more milk as needed.
- Once cooled top your pumpkin cake with frosting and add crushed pecans and pumpkin candies. Slice and serve.
Nutrition
