Pumpkin Sheet Cake

There’s something wonderfully nostalgic about a Pumpkin Sheet Cake, especially when the leaves start to turn and the air gets crisp. Each autumn, I look forward to this cake, which fills the kitchen with the warm, inviting scents of cinnamon and nutmeg. It’s not just a cake; it’s the heart of fall gatherings, a treat that brings back memories of family get-togethers and cozy evenings. I remember the first time I whipped up this recipe, my kids eagerly waiting with their plates ready, and the moment the cake came out of the oven, it vanished almost instantly. It’s a simple, yet delightful recipe that’s perfect for any fall occasion or even just a sweet treat after dinner. The rich, moist texture paired with luscious frosting makes it a favorite among friends and family.

Ingredient List for Pumpkin Sheet Cake

When it comes to baking, the choice of ingredients is crucial. For the Pumpkin Sheet Cake, the combination of warm spices and rich pumpkin creates a symphony of flavors. Let’s explore these key players that not only work well together but also make this cake a seasonal delight.

• 3 cups all-purpose flour + extra for pan
• 1 1/2 tablespoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar
• 1 1/2 cups softened unsalted butter
• 6 eggs, room temperature
• 28 ounces canned pumpkin puree (not pumpkin pie filling)
• 1 cup unsalted butter, softened
• 1/2 cup whole buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 5+ cups powdered sugar

Pumpkin Sheet Cake Instructions

Making a Pumpkin Sheet Cake is a delightful experience that fills your kitchen with wonderful aromas. Follow these steps closely for a perfect cake every time. It’s easier than you might think!

1. Start by setting out the unsalted butter, allowing it to soften. This is important for achieving a fluffy texture when you cream it later.

2. Next, crack the eggs into a bowl, letting them warm up to room temperature. This helps them blend more smoothly into the batter.

3. Preheat your oven to 350 degrees F. This ensures that your cake will bake evenly.

4. Prepare a large 15 1/2×10 1/2-inch deep-sided jelly roll pan by buttering it generously. Sprinkle flour in to coat the bottom and sides, shaking out any excess.

5. In a medium bowl, mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt together. This combination gives your cake that wonderful flavor.

6. In the bowl of an electric stand mixer, combine the softened butter with the granulated sugar and light brown sugar. Cream these together on low speed, gradually increasing to high for 4 to 5 minutes until light and fluffy.

7. Scrape down the bowl with a spatula, then add the eggs one at a time, mixing well after each addition. Scraping the sides of the bowl will ensure even mixing.

8. Turn the mixer on low and alternate adding the flour mixture and the pumpkin puree. Mix until both are well combined, but be careful not to overmix.

9. Once the batter is smooth, pour it into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, until the center is puffy and a toothpick inserted comes out clean. Avoid opening the oven door during baking as it can cause the cake to sink.

10. Let the cake cool completely in the pan. For quicker cooling, you can place it in the refrigerator.

11. In a clean bowl, beat the softened butter on high speed until fluffy. Gradually mix in the buttermilk, vanilla, and salt.

12. Slowly add the powdered sugar, one cup at a time, mixing until the frosting is light and smooth. If needed, adjust the consistency with more powdered sugar.

13. Once the cake is cooled, spread the frosting generously over the top. Optionally, sprinkle with extra pumpkin pie spice or cinnamon. Cut into 32 pieces and cover until ready to serve.

Pro Tips and Tweaks

Mastering a Pumpkin Sheet Cake involves a few handy tips. Here are some insights to ensure your cake turns out perfectly every time!

• Storage: To keep leftover cake fresh, store it in an airtight container at room temperature for up to five days.
• Freezing: Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and foil. It keeps well for up to three months.
• Frosting Variations: Try different frostings like cream cheese or whipped cream for a change in flavor. Each adds its unique twist!
• Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent treat.
• Layered Cake: If you want, you can adapt this recipe to make a layered cake by doubling the ingredients and using round pans.
• Nutty Twist: Incorporate chopped nuts like pecans or walnuts into the batter for added texture and flavor.

What to Pair With Pumpkin Sheet Cake

Finding the perfect pairings for your Pumpkin Sheet Cake can enhance your dining experience. Here are some great suggestions:

• Seasonal Beverages: Enjoy with spiced apple cider or a warm cup of chai tea. Both complement the cake’s flavors beautifully.
• Side Dishes: Pair with a simple arugula salad dressed in lemon vinaigrette to balance the sweetness of the cake.
• Festive Occasions: This cake is an excellent choice for Thanksgiving or Halloween parties, bringing a festive touch to your dessert table.
• Storage Tips: If you have leftovers, keep the cake covered at room temperature for a few days, or refrigerate for extended freshness.
• Seasonal Affairs: This cake shines at autumn potlucks, family gatherings, or even just as a cozy dessert for a night in.

FAQ

Conclusion

The Pumpkin Sheet Cake is truly a delightful treat that embodies the flavors of fall. It brings families together and creates cherished memories around the dining table. I encourage you to give it a try and experience the joy it brings to any gathering or cozy evening. With its rich flavors and inviting aroma, this cake is bound to become a favorite in your home!

Pumpkin Sheet Cake

The ultimate comfort food for autumn, this Pumpkin Sheet Cake is moist, flavorful, and topped with delicious frosting. A crowd-pleaser perfect for gatherings or a cozy afternoon treat. Don't miss out on making this seasonal favorite tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 32 pieces

Calories 250 kcal

Equipment

• Frying Pan
• Oven
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 3 cups All-purpose flour extra for pan
• 1.5 tablespoons Pumpkin pie spice
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 1.5 teaspoons Salt
• 1.5 cups Granulated sugar
• 1.5 cups Light brown sugar
• 1.5 cups Softened unsalted butter
• 6 Eggs room temperature
• 28 ounces Canned pumpkin puree (not pumpkin pie filling)
• 1 cup Unsalted butter softened
• 1/2 cup Whole buttermilk
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt
• 5+ cups Powdered sugar

Instructions

 

• Start by setting out the unsalted butter, allowing it to soften. This is important for achieving a fluffy texture when you cream it later.
• Next, crack the eggs into a bowl, letting them warm up to room temperature. This helps them blend more smoothly into the batter.
• Preheat your oven to 350 degrees F. This ensures that your cake will bake evenly.
• Prepare a large 15 1/2×10 1/2-inch deep-sided jelly roll pan by buttering it generously. Sprinkle flour in to coat the bottom and sides, shaking out any excess.
• In a medium bowl, mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt together. This combination gives your cake that wonderful flavor.
• In the bowl of an electric stand mixer, combine the softened butter with the granulated sugar and light brown sugar. Cream these together on low speed, gradually increasing to high for 4 to 5 minutes until light and fluffy.
• Scrape down the bowl with a spatula, then add the eggs one at a time, mixing well after each addition. Scraping the sides of the bowl will ensure even mixing.
• Turn the mixer on low and alternate adding the flour mixture and the pumpkin puree. Mix until both are well combined, but be careful not to overmix.
• Once the batter is smooth, pour it into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, until the center is puffy and a toothpick inserted comes out clean. Avoid opening the oven door during baking as it can cause the cake to sink.
• Let the cake cool completely in the pan. For quicker cooling, you can place it in the refrigerator.
• In a clean bowl, beat the softened butter on high speed until fluffy. Gradually mix in the buttermilk, vanilla, and salt.
• Slowly add the powdered sugar, one cup at a time, mixing until the frosting is light and smooth. If needed, adjust the consistency with more powdered sugar.
• Once the cake is cooled, spread the frosting generously over the top. Optionally, sprinkle with extra pumpkin pie spice or cinnamon. Cut into 32 pieces and cover until ready to serve.

Notes

• Tip 1: Cake tastes best when left at room temperature; it can sit out for 4 to 5 days.
• Tip 2: For longer storage, cover well and refrigerate for up to two weeks.

Keyword Fall Dessert, Pumpkin Cake, pumpkin dessert, Sheet Cake Recipe

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!