Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Name: Pumpkin Spice Sheet Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 4 large eggs; 1 1/2 cups white sugar, plus; 1/2 cup brown sugar, packed or 2 cups white sugar; 1 cup vegetable oil; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 teaspoons cinnamon; 3/4 teaspoon ginger powder; 1/4 - 1/2 teaspoon clove; CREAM CHEESE FROSTING; 1/2 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 1 teaspoon vanilla; 2 tablespoons whipping cream, unwhipped; 3 1/2 cups icing sugar (more if needed)

Servings: persons

CAKE
4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4 - 1/2 teaspoon clove
CREAM CHEESE FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)

1
Set oven to 350u00b0F.
2
Grease a 15x10-inch jelly-roll pan.
3
For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4
In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5
Spread the batter into jelly-roll pan.
6
Bake for 25-30 minutes or until lightly browned.
7
Cool cake completely.
8
For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9
Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10
Spread over completely cooled sheet cake.

2027

kcal

Calories

105

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CAKE, 4 large eggs, 1 1/2 cups white sugar, plus, 1/2 cup brown sugar, packed or 2 cups white sugar, and more.

Yes, Pumpkin Spice Sheet Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!