Perfect Pumpkin Sheet Cake: 1 Bowl Wonder
A moist and flavorful pumpkin sheet cake perfect for fall gatherings, featuring warm spices and an optional cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting optional
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk as needed
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 13×18 inch sheet pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir just until combined; avoid overmixing.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes.
- For the cream cheese frosting, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, mixing until fluffy. Add vanilla and enough milk to reach your desired consistency.
- Once the cake has cooled completely, spread the cream cheese frosting evenly on top.
- Slice into squares and enjoy your delicious pumpkin sheet cake.
Notes
- For best flavor, consider using fresh pumpkin puree instead of canned.
- Adjust spices to your personal preference.
- Avoid overmixing the batter for a lighter texture.
- Check for doneness with a toothpick; small crumbs are okay.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- The cake can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: Estimate based on ingredients and frosting
- Sugar: Estimate based on ingredients and frosting
- Sodium: Estimate based on ingredients and frosting
- Fat: Estimate based on ingredients and frosting
- Saturated Fat: Estimate based on ingredients and frosting
- Unsaturated Fat: Estimate based on ingredients and frosting
- Trans Fat: Estimate based on ingredients and frosting
- Carbohydrates: Estimate based on ingredients and frosting
- Fiber: Estimate based on ingredients and frosting
- Protein: Estimate based on ingredients and frosting
- Cholesterol: Estimate based on ingredients and frosting
Find it online: https://keepityummy.com/pumpkin-sheet-cake/