Ultimate Pumpkin Sheet Cake with Spiced Cream Cheese Frosting: Your Perfect Fall Dessert
As the leaves begin to change and the crisp autumn air settles in, there’s a comforting desire for warm, spiced treats. Few things capture the essence of fall quite like a rich, moist pumpkin cake. This classic pumpkin sheet cake recipe delivers an irresistible symphony of flavors, featuring a generous blend of cinnamon, ginger, and cloves, all crowned with a luxurious spiced cream cheese frosting. Baked effortlessly in a standard half sheet pan, this recipe cleverly utilizes one entire can of pure pumpkin puree, making it not only delicious but also incredibly practical for any home baker.
Why the World Needs This Easy Pumpkin Sheet Cake Recipe
You might be thinking, “Does the internet really need another pumpkin sheet cake recipe?” Perhaps not, but trust us, this one stands out! Sheet cakes are renowned for their fuss-free nature, practicality, and undeniable ease of preparation. They are the quintessential dessert for feeding a crowd without the stress often associated with more elaborate layer cakes. This particular recipe has been a labor of love, perfected over time to ensure every bite is bursting with comforting fall flavors, making it a truly exceptional homemade pumpkin cake.
This isn’t just any pumpkin cake; it’s a celebration-worthy dessert that embodies the cozy spirit of autumn. As you can tell from the generous layers of spiced cream cheese frosting adorning this cake, we’re not aiming for a health food here – we’re going for pure, unadulterated indulgence. Designed to serve upwards of 12 people, this pumpkin sheet cake is ideal for gatherings, festive family dinners, holiday celebrations, or simply having a delightful treat on hand to share with friends. Its moist texture and rich, spiced profile make it a crowd-pleaser every time. Be prepared to keep coming back for more!
Understanding the “True” Sheet Cake Difference
While many recipes labeled “sheet cake” call for a rectangular 9×13 inch cake pan, this pumpkin cake is a true sheet cake, designed to be baked in a classic half sheet pan. This is the versatile, heavy-duty pan you likely already own and use for roasting vegetables, baking cookies, and countless other culinary tasks. It’s a kitchen workhorse, and by using it, you avoid the need for specialized cake pans that might gather dust between uses, simplifying your baking experience and making this an incredibly accessible easy pumpkin cake recipe.
This approach to baking not only streamlines the process but also makes for an incredibly accessible recipe. You won’t need any fancy piping tools or complex cake equipment. The cake batter itself can be prepared with just a few mixing bowls, a simple whisk, and a spatula. For the decadent cream cheese frosting, a hand mixer or a stand mixer fitted with a paddle attachment will do the trick. Simplicity and efficiency are at the heart of this perfect fall dessert, allowing anyone to create a stunning and delicious moist pumpkin cake.
Benefits of an Authentic Half Sheet Pan Cake:
- Quick Baking: By baking this pumpkin sheet cake in a half sheet pan, you achieve a moist, tender cake that bakes up beautifully in a mere 17 to 20 minutes. Its larger surface area and thinner profile mean less time in the oven, speeding up your autumn baking.
- Rapid Cooling: The thin nature of the cake also allows it to cool down quickly. This is a huge advantage, as you can frost and assemble your delicious cake in just over an hour from the moment it comes out of the oven, perfect for last-minute dessert needs.
- Elegant Presentation, Simple Execution: You might be wondering how this qualifies as a sheet cake if it boasts two layers. Here’s the secret: we bake one large, thin sheet and then ingeniously slice it in half crosswise. This creates two distinct layers that are then stacked with that irresistible spiced cream cheese frosting in between. It’s a simple trick that adds height and elegance without demanding additional specialized cake pans or complex techniques. Plus, who can resist an extra layer of cream cheese frosting in the middle? This layering technique creates a dessert that looks sophisticated yet remains an easy pumpkin cake.
- Versatility: A half sheet pan is a cornerstone of any kitchen. Investing in one (or simply using the one you already own) means you’re not buying a single-purpose cake pan. This aligns perfectly with the unfussy philosophy of this recipe, making it a go-to for all your fall dessert needs.
5 Reasons Why This Pumpkin Sheet Cake Will Be Your New Favorite Fall Recipe:
- No Special Equipment Needed: As mentioned, this recipe champions simplicity. Forget specialty cake pans; your trusty half sheet pan is all you need. (If you’re in the market for one, this affordable half sheet pan is a great quality recommendation – affiliate link). This makes it an ideal easy pumpkin cake for any home baker.
- Exceptional Spice Flavor: The cake itself boasts a deep, inviting spice profile from classic ground cinnamon, pungent ginger, and fragrant cloves. There’s no need to purchase a separate pumpkin pie spice blend; these individual spices create a perfectly balanced warmth. This flavor journey continues into the star of the show, the spiced cream cheese frosting, which is lovingly infused with pure maple syrup, a hint of aromatic cardamom, and more cinnamon, elevating it beyond a typical frosting and making it truly a spiced cream cheese frosting masterpiece.
- Uses an Entire Can of Pumpkin Puree: Say goodbye to leftover pumpkin puree lingering in your fridge! This recipe is perfectly calibrated to use one entire 15-ounce can of pure pumpkin puree. This means no awkward half-cans to store and no wasted ingredients – just pure convenience and maximum pumpkin flavor in every bite of your moist pumpkin cake.
- “Technically” Whole Grain Goodness: For those looking for a slightly healthier edge without sacrificing taste or texture, this cake is prepared with whole wheat pastry flour. This flour offers the benefits of whole grains while maintaining a wonderfully tender crumb, making your dessert technically whole grain. (You can learn more about why we love whole wheat pastry flour here!) If you don’t have it on hand, don’t fret; an equal quantity of unbleached all-purpose flour works perfectly well, ensuring your pumpkin sheet cake is always delicious.
- The Best Frosting Ever: Let’s be honest, for many, cream cheese frosting is the ultimate indulgence. This recipe delivers a generous, fluffy, and perfectly spiced version that beautifully complements the rich pumpkin cake. It’s the crowning glory that makes this dessert truly unforgettable, solidifying its place as your favorite fall dessert.
A Note on the Frosting:
This recipe yields a substantial amount of truly rich spiced cream cheese frosting. It’s designed for those who appreciate a generous layer of this delectable topping. If you prefer a less heavily frosted cake, or if you’re simply not a huge frosting enthusiast (though we find it hard to believe with this one!), feel free to use your judgment when frosting the cake. Alternatively, the recipe measurements make it incredibly easy to cut the frosting ingredients in half, should you desire a lighter touch. But for maximum indulgence and that iconic fall taste, especially in a celebratory fall dessert, we highly recommend embracing the full, decadent amount!
Essential Tips for Baking a Perfect Pumpkin Sheet Cake
Creating a moist and flavorful pumpkin sheet cake is simpler than you might think, especially with a few key considerations. Firstly, always ensure your room temperature ingredients for both the cake and frosting are truly at room temperature. This allows for better emulsification and a smoother batter, resulting in a more tender cake and a creamier frosting. Don’t rush the process of whisking your wet and dry ingredients separately before combining them, as this ensures even distribution of flavors and leavening agents for your homemade pumpkin cake.
When mixing the batter, be mindful not to overmix, which can develop gluten and lead to a tough cake. Mix until just combined, with a few small lumps being perfectly acceptable. For the frosting, beat the butter and cream cheese until light and fluffy before gradually adding the powdered sugar. This aeration is key to a perfectly smooth and spreadable spiced cream cheese frosting. Remember, presentation is part of the pleasure; use an offset spatula to create beautiful swirls on top of your frosting for an extra touch of elegance, truly making your fall dessert shine. Storing the cake properly ensures its freshness and delightful texture for days.
Pumpkin Sheet Cake with Spiced Cream Cheese Frosting
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Equipment
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Half Sheet Pan
Ingredients
For the Pumpkin Sheet Cake:
- 2¼ cups (270 g) whole wheat pastry flour or unbleached all-purpose flour
- 2¼ teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ cup (120 mL) vegetable oil
- 1½ cups (300 g) granulated sugar
- 1½ teaspoons pure vanilla extract
- 3 large eggs at room temperature
- 1 (15 oz) can pure pumpkin puree
- ½ cup (120 mL) whole milk at room temperature
For the Spiced Cream Cheese Frosting:
- ½ cup (4 oz; 115 g) unsalted butter softened
- 8 ounces (1 block) cream cheese at room temperature
- Pinch of kosher salt
- ¼ cup (60 mL) pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 2 cups (240 g) powdered sugar sifted
Instructions
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1. Prepare the Cake Pan: Preheat your oven to 350°F (176°C) and place an oven rack in the center position. Lightly grease a standard half sheet pan with butter or cooking spray, then line it with parchment paper, allowing some overhang on the sides for easy lifting. Grease the top of the parchment paper as well. Set the prepared pan aside.
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2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the whole wheat pastry flour (or all-purpose flour), baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt until all ingredients are uniformly combined. Set this dry mixture aside.
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3. Mix Wet Ingredients: In a separate medium mixing bowl, whisk together the vegetable oil, granulated sugar, and pure vanilla extract until smooth. Add the large eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next. Finally, whisk in the entire can of pure pumpkin puree until the mixture is smooth and well-combined.
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4. Combine Wet and Dry: Using a spatula, gradually add the dry flour mixture to the wet pumpkin mixture in three equal parts, alternating with two additions of the room temperature whole milk. After each addition of flour, allow it to be almost completely absorbed before adding the milk. Mix the batter gently with the spatula, making sure to scrape the bottom and sides of the bowl, until all ingredients are evenly incorporated and the batter is mostly smooth. Avoid overmixing. Transfer the batter to your parchment-lined sheet pan and use a large offset spatula to spread it into an even, thin layer, filling the entire pan. Gently tap the sheet pan on your countertop a few times to release any trapped air bubbles.
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5. Bake the Cake: Bake for 17 to 20 minutes. The cake is done when it springs back lightly when touched with your finger, and a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the cake to cool completely in the sheet pan before proceeding. This is crucial for easy handling.
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6. Prepare for Layering: Lay a large, clean sheet of parchment paper on your countertop. Carefully invert the cooled cake from the sheet pan onto this new parchment paper. Gently peel off the original parchment paper from the top of the cake and discard it. Using a long serrated knife, carefully slice the large cake rectangle in half crosswise, making two equally sized rectangular cake layers. Cut through the parchment paper beneath the cake to facilitate easier transfer later. Set these layers aside.
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7. Prepare the Spiced Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened unsalted butter, room temperature cream cheese, and a pinch of salt together at medium speed until the mixture is incredibly smooth and creamy, which should take about 1 to 2 minutes. Add the pure maple syrup, ground cinnamon, and ground cardamom, mixing until fully incorporated. Reduce the mixer speed to low and gradually add the sifted powdered sugar, a little at a time, until the frosting is smooth and lump-free. Be sure to scrape down the bottom and sides of the bowl to ensure all ingredients are thoroughly mixed. Increase the mixer speed to high and beat for about 30 seconds to a minute until the frosting becomes light and fluffy.
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8. Assemble the Cake – First Layer: Using the parchment paper as an aid, carefully transfer one of the cake layer halves to your desired serving platter, a large flat cutting board, or an inverted clean sheet pan. Scoop just under half of the prepared spiced cream cheese frosting onto the center of this cake layer. Using an offset spatula, spread the frosting evenly across the cake, leaving a slight border around the edges to prevent overflow when the second layer is added.
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9. Assemble the Cake – Second Layer & Top Frosting: Gently lift the second half of the cake. Since the cake is delicate, you might find it helpful to enlist a second pair of hands or use two large spatulas to carefully flip and place it directly on top of the frosted first layer, pressing down lightly to ensure it adheres. Remove and discard the remaining parchment paper from this top layer. Spread the remaining cream cheese frosting generously onto the top of the cake, creating a beautifully even and slightly thicker layer. If you wish, use the edge or back of your offset spatula to create elegant swirls or patterns on the frosting.
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10. Serve and Store: If not serving immediately, store the cake in the refrigerator. It’s best to keep it uncovered initially until the frosting has set slightly, then you can cover it loosely with plastic wrap. It will keep well for up to 2 days. For optimal flavor and texture, allow the cake to sit at room temperature for at least an hour before serving. Many find it absolutely delightful with just a slight chill from the fridge. Slice into squares and enjoy this ultimate fall treat!
Tips for Success:
- Frosting Quantity: This recipe makes a very generous and rich cream cheese frosting. If you prefer less frosting or a lighter cake, feel free to use your discretion when frosting or consider halving the frosting recipe. The measurements are easy to divide.
- Storage and Slicing: The easiest way to store this large cake is on a clean, flat cutting board or on the back of a spare sheet pan. For neat, even slices, always use a long serrated knife, wiping it clean between cuts if necessary.
- Room Temperature Ingredients: Always ensure butter, cream cheese, and eggs are at room temperature for optimal mixing and a smooth batter/frosting. This prevents lumps and helps create a uniform texture.
- Don’t Overmix: When combining wet and dry ingredients for the cake, mix until just combined. Overmixing can develop gluten, leading to a tougher, less tender cake.
- Cool Completely: Resist the urge to frost a warm cake! A fully cooled cake prevents the frosting from melting and ensures a clean, stable assembly. Patience here pays off!