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
Scale
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.
