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Pumpkin Sheet Cake

Homemade Pumpkin Sheet Cake is light and fluffy, with a delicious cinnamon cream cheese frosting. Everyone adores this flavorful cake!

– 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

– 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

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.

Step 3:

Step 4:

Whisk in milk, pumpkin puree and sugar.

Add eggs and vanilla, whisk to incorporate.

Step 5:

Mix in flour, baking soda, pumpkin pie spice, cinnamon and salt. Combine until you see no dry flour.

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.

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.

Step 9:

Step 10:

Add milk, vanilla extract and cinnamon, then beat on low until well combined.

Beat in powdered sugar until smooth.

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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