Pumpkin Sheet Cake Recipe with Cinnamon Cream Cheese Frosting
Homemade Pumpkin Sheet Cake is light and fluffy, with a delicious cinnamon cream cheese frosting. Everyone adores this flavorful cake!
Ingredients
Pumpkin Cake
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- ¾ cup pumpkin puree
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Cinnamon Cream Cheese Frosting
- 1 stick (½ cup) unsalted butter, softened
- 8 oz cream cheese, softened
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 ½ to 5 cups powdered sugar
Instructions
- Preheat oven to 375 degrees. Prepare a half sheet pan (18×13″) with nonstick spray.
- In a large bowl, melt 2 sticks (1 cup) of butter.
- Whisk in milk, pumpkin puree and sugar.
- Add eggs and vanilla, whisk to incorporate.
- Mix in flour, baking soda, pumpkin pie spice, cinnamon and salt. Combine until you see no dry flour.
- Pour batter into your prepared baking pan. Bake in preheated oven for 17-20 minutes, until toothpick in center of cake comes out clean.
- Gather ingredients for the icing.
- Beat softened butter and softened cream cheese in a large bowl or stand mixer bowl until smooth.
- Add milk, vanilla extract and cinnamon, then beat on low until well combined.
- Beat in powdered sugar on medium-medium high until smooth.
- 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!
Did you try this recipe?Please Let us know how it was!
