Description
The perfect fall dessert! Moist pumpkin sheet cake topped with a thick layer of cinnamon cream cheese frosting. Easy to make, delicious, and a must-have Thanksgiving dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup butter, room temperature (1 stick)
- 1 (8 oz) package cream cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F and lightly spray a 15 x 10 x 1-inch sheet pan with non-stick baking spray.
2. Whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl.
3. In a separate bowl, whisk pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add wet ingredients to dry ingredients and stir until thick but smooth.
5. Spread batter evenly into prepared pan and bake for 26–28 minutes, until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool completely.
7. For frosting, beat butter, cream cheese, and vanilla until smooth. Add powdered sugar one cup at a time, then mix in cinnamon until fluffy.
8. Frost cooled cake, slice into bars, and serve.
Notes
Storage: Refrigerate in an airtight container for up to 5–7 days.
Freezing: Wrap slices individually in press-and-seal wrap, then store in an airtight freezer bag for up to 2 months. Thaw overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 358
- Sugar: 39g
- Sodium: 227mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg