Pumpkin Cake with Cream Cheese Frosting

Perfectly spiced and moist, this pumpkin cake is topped with tangy cream cheese frosting, creating an easy and delicious dessert that is perfect for both weeknights and Thanksgiving celebrations.

Plated slices of pumpkin sheet cake topped with cream cheese frosting.

Simple Pumpkin Sheet Cake with Cream Cheese Frosting

From September through Thanksgiving, I find myself gravitating towards pumpkin recipes that are versatile enough to serve on any occasion. My collection includes delicious options like pumpkin pecan pie bars and pumpkin coffee cake. This year, I realized it was high time to share a classic pumpkin sheet cake recipe. With its ease of preparation, there’s no need for special pans or electric mixers. The result is a cake that is flavorful and tender, staying moist for days. Coupled with cream cheese frosting, it is truly an incredible dessert that’s suitable for Thanksgiving yet simple enough to whip up any day of the week.

How to Make This Pumpkin Cake

To prepare this delightful pumpkin cake, gather the following ingredients:

  • 2 1/4 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • ½ teaspoon fine sea salt
  • 1 (15-ounce) can pure pumpkin puree

For the cream cheese frosting, have these ingredients ready:

  • 4 ounces softened cream cheese
  • 1 tablespoon softened unsalted butter
  • 2 cups confectioners’ sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons milk (optional)
  • ¼ teaspoon pumpkin pie spice (optional)

Recipe Tip

Be sure to purchase pure pumpkin puree, not pumpkin pie filling, as the latter contains additional ingredients that could affect the texture of the cake.

Making the Cake

To mix the batter, feel free to use a stand mixer or an electric hand mixer. Start by combining the sugar and oil, then add the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the dry ingredients, then alternate adding them to the wet mixture along with the pumpkin puree. Spread the batter in a greased 9×13-inch pan and bake at 350°F for 30-35 minutes, until a toothpick inserted comes out clean.

Preparing the Frosting

For the cream cheese frosting, mix softened cream cheese and butter until fluffy, then gradually add the sifted confectioners’ sugar and mix. Adjust the consistency with milk if needed and add pumpkin pie spice for an extra flavor kick.

Spread the frosting over the cooled cake and enjoy.

Storage and Freezing Tips

This pumpkin cake, with its cream cheese frosting, can be stored in the refrigerator for up to 3 days, and the flavor only gets better with time. If you need to freeze, the unfrosted cake can be wrapped and frozen for up to 2 months. If frosted, place it in the freezer to firm before wrapping. For individual slices, freeze them on a sheet pan and then store in a zip-top freezer bag.

FAQs

Can I use homemade pumpkin puree instead of canned? Yes, about 2 cups of homemade puree is equivalent to a standard can.

Can I make this into a layer cake instead of a sheet cake? Absolutely! Divide the batter between greased 8 or 9-inch pans and adjust the baking time accordingly.

I don’t like baking with vegetable oil. What can I use instead? Feel free to substitute with a neutral oil such as avocado oil.

Recipe: Pumpkin Cake with Cream Cheese Frosting
Ingredients Measurements
Granulated Sugar 2 1/4 cups
Vegetable Oil 1 cup
Large Eggs 3
Pure Vanilla Extract 1 1/2 teaspoons
All-Purpose Flour 3 cups
Baking Powder 1 teaspoon
Baking Soda ½ teaspoon
Pumpkin Pie Spice 2 1/2 teaspoons
Fine Sea Salt ½ teaspoon
Pure Pumpkin Puree 1 (15-ounce) can
For the Cream Cheese Frosting
Softened Cream Cheese 4 ounces
Softened Unsalted Butter 1 tablespoon
Sifted Confectioners’ Sugar 2 cups
Pure Vanilla Extract ½ teaspoon
Milk (optional) 1-2 tablespoons
Pumpkin Pie Spice (optional) ¼ teaspoon

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