Pumpkin Sheet Cake
- Yield 24
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Pumpkin Sheet Cake is a dinner recipe on Avoteb. The yield on the card is 24. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 24 servings
- 2 1/4 cups (280 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (200 g) packed light brown sugar
- 2/3 cup (133 g) granulated sugar
- 3 large eggs, room temperature
- 1 (15-ounce) can pumpkin purée
- 3/4 cup neutral-flavored oil, such as avocado, canola or vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces (1 brick) full-fat cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Method
Prep the oven and pan. Warm oven to 350°F. Grease a 13 x 18-inch rimmed half-sheet pan and line the bottom with parchment paper.
Stir the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt until evenly combined.
Stir the wet ingredients. In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs together for about 30 seconds, until smooth and slightly lightened. Tip in the pumpkin, oil and vanilla and whisk until completely combined.
Mix Tip in the dry ingredients to the pumpkin mixture and gently fold with a rubber spatula just until no streaks of flour remain. Avoid overmixing.
Roast Tip the batter into the prepared pan and spread it into an even layer. Roast for 18–23 minutes, or until the center springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Cool. Move the pan to a wire rack and let the cake cool completely before frosting.
Make the cream cheese frosting. Beat the butter with an electric mixer on medium-high speed until smooth and creamy, about 1 minute. Tip in the powdered sugar, vanilla and salt and beat on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Tip in the cream cheese and beat on low speed just until completely combined and smooth. Avoid overmixing, which can make cream cheese frosting runny.
Frost. Spread the cream cheese frosting evenly over the cooled cake. Scatter with an extra pinch of pumpkin pie spice or cinnamon, if desired.
Plate Slice into squares and serve while it is hot, or refrigerate until ready to serve.
