If you are searching for an irresistibly moist and warmly spiced dessert to cozy up your season, this Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe is your new best friend. It’s everything you want in a fall treat: tender, fragrant pumpkin cake layered with luscious cream cheese frosting and finished with the perfect crunch of toasted pecans. Simple ingredients come together to create a show-stopping cake that’s perfect for feeding a crowd or indulging yourself with generous slices that feel like a hug from the inside out.
Ingredients You’ll Need
This Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe brings together a handful of pantry staples and a few special spices that make all the difference. Each ingredient is carefully chosen to boost flavor, texture, or that stunning seasonal color we all love. Here’s what you’ll grab before you start baking:
- Butter: Both melted and softened, it adds richness and helps create a tender crumb.
- Pumpkin puree: Not pumpkin pie filling, we want pure pumpkin to bring moisture and that beautiful orange hue.
- Light olive oil (or vegetable oil): Keeps the cake moist without overpowering the pumpkin flavor.
- Large eggs: Bind everything together and provide structure to the cake.
- Vanilla extract: Enhances the warmth of the spices and the sweetness of the cake.
- Brown sugar: Packed for that deep molasses flavor and moisture.
- Granulated sugar: Balances sweetness while contributing to the light texture.
- All-purpose flour: Make sure to spoon and level it for accurate measurement and perfect cake texture.
- Baking soda and baking powder: The lifting agents that give the cake its soft rise.
- Kosher salt: A small but essential pinch to balance sweetness and enhance all the flavors.
- Warm spices (cinnamon, nutmeg, ginger, cloves, cardamom): The heart of the cake’s comforting aroma and taste; cardamom is optional but adds a lovely subtle complexity.
- Cream cheese: Full-fat and softened, for that creamy frosting that’s tangy and sweet.
- Powdered sugar: The base for a smooth and luscious frosting.
- Maple extract: Gives the frosting a cozy, slightly sweet depth.
- Pecans: Toasted to bring out their natural nutty flavor and provide the perfect crunchy contrast on top.
How to Make Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit, ensuring it’s at the right temperature to bake the perfect sheet cake. Grease an 11-by-17-inch half-sheet pan with butter or nonstick spray so your cake releases easily after baking.
Step 2: Blend the Wet Ingredients
In a microwave-safe bowl, melt 1/2 cup of butter until just liquid. Add the entire can of pumpkin puree (not pumpkin pie filling) along with 1/2 cup light olive oil for moisture and richness. Crack in two large eggs and pour 1 teaspoon of vanilla extract, then stir in both brown sugar and granulated sugar. Using a hand mixer or stand mixer, beat everything together for about 2 minutes until harmony is reached and no sugar lumps remain.
Step 3: Mix the Dry Ingredients
Spoon and level 1 and 3/4 cups of all-purpose flour directly over the wet mixture. On top, add the leaveners—1 teaspoon baking soda and 1/4 teaspoon baking powder—then sprinkle in 3/4 teaspoon kosher salt and the fragrant blend of 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and optional cardamom for a unique touch. Stir the dry ingredients lightly together to remove lumps before slowly incorporating them into the wet mixture.
Step 4: Combine and Prepare to Bake
Using your beaters on low speed, mix the dry ingredients into the wet just until combined. Scrape the bowl’s sides and bottom to ensure even mixing but don’t overbeat, or the cake may turn dense. Pour the batter into the greased sheet pan and smooth the top with a spatula.
Step 5: Bake the Cake
Place the pan in the oven and bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean and the edges start pulling away from the pan. Once baked, allow the cake to cool completely. You can speed up cooling by placing it in the fridge or freezer.
Step 6: Prepare the Cream Cheese Frosting
While the cake cools, beat together 1/2 cup softened butter and one 8-ounce package of softened full-fat cream cheese until perfectly smooth and lump-free. Add powdered sugar one cup at a time (a total of 3 cups), mixing well between additions. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract for that extra flavor boom. Once luscious and creamy, spread the frosting generously over the cooled cake.
Step 7: Toast and Add Pecans
Toast 1 cup of pecans on a dry baking sheet at 350 degrees Fahrenheit for 5-7 minutes, stirring every two minutes until they release that irresistible nutty aroma. Chop them to your preferred size and sprinkle over the frosted cake just before serving for added crunch and flavor contrast.
How to Serve Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe
Garnishes
Beyond the crunchy toasted pecans, feel free to add a sprinkle of ground cinnamon, a drizzle of maple syrup, or even some edible flowers for a festive touch. Each garnish lifts the cake visually while adding subtle flavor notes and texture.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra creamy experience. A hot cup of chai tea or freshly brewed coffee complements the spices beautifully, balancing the sweetness and rounding out the experience.
Creative Ways to Present
Cut this sheet cake into squares or rectangles and serve on rustic wooden boards or pretty plates for an inviting presentation. For festive occasions, top individual slices with a pecan half or drizzle a caramel sauce over the whole cake to impress your guests and elevate this humble sheet cake to showstopper status.
Make Ahead and Storage
Storing Leftovers
Because of the cream cheese frosting, it’s best to store your leftover Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe in the refrigerator. Wrap it tightly with plastic wrap or keep it in an airtight container to maintain freshness for up to two days. The flavors only deepen as it rests!
Freezing
You can freeze the unfrosted cake layer by wrapping it thoroughly in plastic wrap and then foil for up to three months. When ready to serve, thaw overnight in the fridge and prepare the cream cheese frosting fresh for best texture and taste. The toasted pecans are best added just before serving to keep them crunchy.
Reheating
For best results, enjoy this cake chilled or at room temperature. If you prefer it slightly warm, gently heat an individual slice in the microwave for about 10 seconds, but avoid reheating the whole cake as it might affect the frosting’s texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree for this recipe because pie filling already contains added spices and sweeteners, which could throw off the balance of flavors and texture in the cake.
Why do I have to spoon and level the flour?
Spooning and leveling your flour ensures you don’t accidentally pack in more than the recipe calls for, which helps maintain the perfect cake texture—light and tender rather than dense and heavy.
Is it necessary to toast the pecans?
Toasting pecans enhances their natural oils and flavor, making them crunchier and more aromatic. Skipping this step can leave them tasting dull, so it’s definitely worth the few extra minutes!
Can I make this recipe gluten-free?
You can experiment with gluten-free flour blends, but results can vary. Using a one-to-one gluten-free flour replacement with xanthan gum usually works well, but the texture might be slightly different than traditional all-purpose flour.
What if I don’t have maple extract for the frosting?
If you don’t have maple extract, you can omit it or swap it with a tiny bit of vanilla extract. It won’t be exactly the same but will still taste delicious and complement the cream cheese frosting beautifully.
Final Thoughts
This Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe is a must-make for anyone craving comfort in every bite. It’s straightforward enough for a weeknight treat but special enough to bring to parties or family gatherings where it’s sure to be devoured fast. I promise once you try this cake, it’ll become a cherished favorite in your recipe box that you’ll return to year after year. Go ahead, bake it, share it, and most importantly, savor every scrumptious slice!
Print
Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Total Time: 27-30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Sheet Cake is a moist, spiced dessert perfect for fall gatherings. Made with pumpkin puree and a blend of warming spices, it’s baked in a half-sheet pan for easy serving and topped with a creamy cream cheese frosting and toasted pecans for added crunch and flavor.
Ingredients
Cake
- 1/2 cup butter
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup light olive oil (or any vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 and 3/4 cups all purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom (optional)
Frosting
- 1/2 cup butter (softened)
- 1 (8-ounce) package full fat cream cheese (softened)
- 3 cups powdered sugar
- 1/2 teaspoon kosher salt (use less if using table salt)
- 1/2 teaspoon maple extract
Topping
- 1 cup pecans (toasted and chopped)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
- Melt Butter: In a large microwave-safe bowl, melt 1/2 cup butter in the microwave for 30-60 seconds until fully melted.
- Add Wet Ingredients: To the melted butter, add the 15-ounce can of pumpkin puree and 1/2 cup vegetable oil (light olive oil preferred).
- Incorporate Eggs and Vanilla: Add 2 large eggs and 1 teaspoon vanilla extract to the wet mixture.
- Add Sugars: Stir in 1 cup packed brown sugar and 1 cup granulated sugar with the wet ingredients.
- Beat Wet Ingredients: Using a hand or stand mixer, blend the wet mixture for about 2 minutes until fully combined, scraping down the sides and bottom of the bowl as needed.
- Add Dry Ingredients: Carefully spoon and level 1 and 3/4 cups all purpose flour over the wet ingredients without stirring. Then add 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom.
- Mix Dry Ingredients: Gently stir the dry ingredients together with a teaspoon to break up lumps and smooth the mixture.
- Combine Wet and Dry: Use the mixer beaters to incorporate the dry ingredients into the wet mixture, stopping to scrape the bowl halfway through. Mix just until blended to avoid a tough cake.
- Prepare Baking Pan: Grease a half sheet baking pan (11×17 inches) well using butter, nonstick spray, or the butter wrapper.
- Pour Batter: Pour the finished batter into the prepared pan and smooth the surface evenly.
- Bake Cake: Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean and edges start to pull away from the pan.
- Cool Cake: Allow the cake to cool completely at room temperature, or speed cooling by placing it in the fridge or freezer.
- Make Frosting: In a large bowl, beat 1/2 cup softened butter and 8 ounces softened full fat cream cheese until smooth and lump-free.
- Add Powdered Sugar: Gradually add 3 cups powdered sugar, one cup at a time, beating well between additions.
- Flavor Frosting: Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract, mixing until fully combined.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled pumpkin sheet cake.
- Toast Pecans: Spread 1 cup pecans on a dry baking sheet and toast at 350 degrees F for 5-7 minutes, stirring every 2 minutes, until fragrant and lightly browned.
- Chop and Sprinkle Pecans: Chop toasted pecans to desired size and sprinkle evenly over the frosting just before serving.
- Store Cake: Store the cake covered on the counter for up to two days, or refrigerate to keep fresh longer due to the cream cheese frosting.
Notes
- Use pumpkin puree, not pumpkin pie filling for best texture and flavor.
- Toasted pecans enhance flavor and texture—don’t skip toasting!
- Be careful not to overbeat the batter to keep the cake tender.
- Grease the baking pan well to prevent sticking.
- Cooling the cake completely before frosting prevents the frosting from melting.
- Refrigerate the frosted cake for longer storage due to the cream cheese content.
