Pumpkin Sheet Cake with Cream Cheese Frosting

Writer and Photographer Francine Coles

This generously spiced pumpkin sheet cake captures autumn’s essence with warm notes of cinnamon, allspice and nutmeg. The tender, oil-enriched crumb paired with silky cream cheese frosting creates a dessert sophisticated enough for entertaining yet approachable for family gatherings. Its sheet pan format makes it ideal for feeding a crowd — perfect for those intimate dinner parties where conversation flows as freely as the wine.

Serves: 20

Ingredients

For the cake:

• 2 1/2 cups (330g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 (15-ounce) can pumpkin puree
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract 

For the frosting:

• 1/2 cup unsalted butter, room temperature
• 8 ounces full-fat cream cheese, room temperature
• 4 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Directions

1. Preheat oven to 325 degrees and line a 9-by-13-inch baking pan with parchment paper or coat with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and ginger; set aside.
3. In a large bowl, whisk together brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs and vanilla until smooth. Gradually fold in the dry ingredients until just incorporated.
4. Transfer batter to the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool completely on a wire rack.
5. For the frosting: Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until light and fluffy — approximately 4 to 5 minutes. Scrape down the bowl as needed.
6. Reduce mixer speed to low and gradually add the confectioners’ sugar until smooth. Beat in vanilla and salt.
7. Once cake is completely cooled, frost with the cream cheese frosting.

For an elegant autumn presentation, create a rustic buttercream base using an offset spatula. Divide remaining frosting among four bowls, tinting one orange, one dusty blue, one brown, and leaving one white. Transfer to piping bags fitted with Wilton tips 6B (orange), 4B (blue and white), and 3 (brown). Pipe decorative pumpkins on opposite corners of the cake and top with brown frosting stems.

thefancypantskitchen.com