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Pumpkin Sheet Cake
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Homemade Pumpkin Sheet Cake is light and fluffy, with a delicious cinnamon cream cheese frosting. Everyone adores this flavorful cake!
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– 1 cup (2 sticks) unsalted butter, melted
– 1 cup milk
– 3/4 cup pumpkin puree
– 2 cups granulated sugar
– 2 eggs
– 1 tsp vanilla extract
– 2 cups all purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1 tsp cinnamon
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– 1 stick (1/2 cup) unsalted butter, softened
– 8 oz cream cheese, softened
– 1/3 cup milk
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 4 1/2 to 5 cups powdered sugar
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Step 1:
Step 2:
Preheat oven to 375 degrees. Prepare a half sheet pan (18x13") with nonstick spray.
In a large bowl, melt 2 sticks (1 cup) of butter.
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Step 3:
Step 4:
Whisk in milk, pumpkin puree and sugar.
Add eggs and vanilla, whisk to incorporate.
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Step 5:
Mix in flour, baking soda, pumpkin pie spice, cinnamon and salt. Combine until you see no dry flour.
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Step 6:
Pour batter into your prepared baking pan. Bake in preheated oven for 17-20 minutes, until toothpick in center of cake comes out clean.
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Step 7:
Step 8:
Gather ingredients for the icing.
ABeat softened butter and softened cream cheese in a large bowl or stand mixer bowl until smooth.
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Step 9:
Step 10:
Add milk, vanilla extract and cinnamon, then beat on low until well combined.
Beat in powdered sugar until smooth.
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Step 11:
Step 12:
Once cake is done, remove from oven and allow to rest about 5 minutes. Pour frosting over the warm cake and spread evenly.
Refrigerate cake until ready to serve. Slice and enjoy! .
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