Pumpkin Sheet Cake with Cream Cheese Icing

Pumpkin Sheet Cake with Cream Cheese Icing: A Cozy Favorite for Every Occasion

As autumn’s golden leaves swirl in the air, there’s something undeniably comforting about the aromas that waft through our kitchens during this season. The scent of warm spices, sweet pumpkin, and creamy frosting envelops our homes, instantly sparking joy. This is the magic of Pumpkin Sheet Cake with Cream Cheese Icing—a delightful, festive dish that has brought my family together for years. I can still hear my grandmother’s laughter mingling with the laughter of my siblings as we gathered at the kitchen table, excited for a slice of this indulgent treat. With its tender crumb and velvety icing, this cake is more than a dessert; it’s a cozy embrace on chilly days.

Why You’ll Love This Recipe

This Pumpkin Sheet Cake with Cream Cheese Icing is more than just a delicious dessert; it’s a heartfelt experience. Here’s why you’re going to love it:

• Quick to Make: Ready in about 35-40 minutes, you can whip it up in no time for unexpected guests or a comforting dinner.
• Perfect for Sharing: This sheet cake is perfect for gatherings, making it easy to serve a crowd. It brings family and friends together around the table.
• Festive Flavors: With warm spices and rich pumpkin, it embodies the essence of fall, making every bite feel like a celebration.
• Indulgently Creamy: The cream cheese icing adds a rich, tangy sweetness that elevates the cake to a whole new level.
• A Cozy Favorite: Whether enjoyed as an afternoon snack or a luxurious dessert, this cake wraps you in warmth and happiness.

Ingredients with Notes

To create this delicious Pumpkin Sheet Cake with Cream Cheese Icing, gather the following ingredients:

• 2 cups all-purpose flour: For the base; you can substitute with gluten-free flour if needed.
• 2 cups granulated sugar: Sweetness is key; brown sugar can add a deeper flavor.
• 1 teaspoon baking soda: Helps the cake rise, giving it a light texture.
• 1 teaspoon baking powder: Provides additional lift.
• 1 teaspoon ground cinnamon: A staple for that warm, spicy flavor.
• ½ teaspoon ground nutmeg: Enhances the fall essence; feel free to adjust to taste.
• ½ teaspoon ground ginger: Adds a hint of warmth and depth.
• ½ teaspoon salt: Balances the sweetness.
• 1 cup pumpkin puree: Use canned, or for a homemade touch, roast your own pumpkin.
• 1 cup vegetable oil: Keeps the cake moist; you can use melted coconut oil if desired.
• 4 large eggs: For binding the ingredients.
• 1 teaspoon vanilla extract: For an additional layer of flavor.

For the Cream Cheese Icing:

• 8 oz cream cheese, softened: The star of the frosting; ensures a smooth spread.
• ½ cup unsalted butter, softened: Adds richness; both can be swapped with a vegan alternative.
• 4 cups powdered sugar: Sweetens your icing; adjust for preferred sweetness.
• 2 tablespoons milk: Helps in achieving the desired consistency.
• 1 teaspoon vanilla extract: Complements the cream cheese beautifully.

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

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This quick and easy recipe is perfect for busy weeknights or last-minute gatherings, allowing you to introduce a homemade dish without spending all day in the kitchen.

Step-by-Step Cooking Instructions

1. 
   

   Preheat your oven: Preheat your oven to 350°F (175°C) and grease a 13×18-inch baking sheet or line it with parchment paper.

   
   
2. 
   

   Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

   
   
3. 
   

   Combine wet ingredients: In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and creamy.

   
   
4. 
   

   Combine mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

   
   
5. 
   

   Pour into the pan: Spread the batter into the prepared baking sheet, smoothing it out evenly. You’ll notice its lovely, thick texture already!

   
   
6. 
   

   Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will begin to fill with inviting aromas when it’s nearly done!

   
   
7. 
   

   Cool completely: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

   
   
8. 
   

   Prepare the icing: While the cake cools, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and milk, mixing until fluffy. Finally, stir in the vanilla extract.

   
   
9. 
   

   Frost the cake: Once cooled, spread the cream cheese icing generously over the cake, allowing it to cascade down the sides for an irresistibly tempting look.

   
   

Tips and Variations

• Healthier swap: Replace some of the oil with applesauce for a lighter version while keeping it moist.
• Flavor upgrades: Add chocolate chips or nuts for an extra crunch!
• Seasonal twist: Drizzle with caramel sauce or sprinkle with crushed pecans to elevate it further during holidays.
• Pumpkin spice lovers: Increase the spices to your liking or even add a pinch of ground cloves for added warmth.

Serving Ideas

Imagine a cozy gathering around your kitchen table, friends and family sharing stories as they enjoy their slices of Pumpkin Sheet Cake with Cream Cheese Icing. Pair it with a cup of warm spiced chai or a scoop of vanilla ice cream for an indulgent treat. This cake shines at Thanksgiving, potlucks, or even as a comforting weeknight dessert, providing heartfelt warmth with every bite.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to one week. For those extra special moments, freeze slices wrapped in plastic wrap and then foil for up to three months. To enjoy, simply thaw at room temperature for a few hours or warm a slice gently in the microwave.

Chef’s Pro Tips

• Room temperature ingredients: Ensure your eggs and cream cheese are at room temperature for easy mixing and a smoother texture.
• Don’t overmix: This cake is best when mixed just until combined for that perfect soft crumb.
• Frosting fun: For a fun, rustic look, use a knife or spatula to create swirls and peaks in your cream cheese icing.

FAQs

• Can I substitute the pumpkin? Yes! Use mashed bananas or applesauce for a different flavor profile.
• Is it possible to make this gluten-free? Absolutely! Simply swap in a 1:1 gluten-free flour blend.
• What can I do if I don’t have cream cheese? Mascarpone or ricotta can be excellent substitutes for the icing, though the flavor will differ slightly.

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Conclusion

As the pumpkins roll in and the air turns crisp, I hope you create a moment of joy and connection with this comforting recipe for Pumpkin Sheet Cake with Cream Cheese Icing. It’s not just a dish; it’s an invitation for laughter, shared stories, and cherished memories. I encourage you to whip up this fabulous cake, share it with your loved ones, and relish in the happiness it brings. After all, nothing warms the heart quite like gathering around the table with a slice of homemade goodness!

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