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Nothing beats a pumpkin recipe during the fall. This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing. 

Pumpkin Sheet Cake in a sheet pan

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.

dough in pan uncooked

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.

cooked cake cooking on the counter

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.

Pumpkin Sheet Cake topped with frosting and pecans

Step two: Add powdered sugar and mix until smooth and creamy. Add more milk as needed.

Pumpkin Sheet Cake topped with mini pumpkins

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.

Pumpkin Sheet Cake served

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

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Pumpkin Sheet Cake in a sheet pan

Pumpkin Sheet Cake

Nothing beats a pumpkin recipe during the fall. This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing.ย 
Prep: 20 minutes
Cook: 24 minutes
Total: 44 minutes
Servings: 24 servings
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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

Serving: 1slice | Calories: 277kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 193mg | Potassium: 126mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3037IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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About Jennie

I'm Jennie!ย I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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