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['Side view of a moist pumpkin sheet cake with cream cheese frosting.', 'Close-up of a slice of pumpkin sheet cake topped with creamy frosting.', 'Delicious pumpkin sheet cake with a thick layer of cream cheese icing.', 'A beautifully frosted pumpkin sheet cake highlighting its spongy texture.']
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Pumpkin Sheet Cake With Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 pieces
Calories 350
A moist and flavorful pumpkin sheet cake topped with creamy cream cheese frosting, perfect for fall gatherings.

Ingredients

Eggs

  • 4 pieces eggs (room temperature)
  • 1 1/3 cups granulated sugar
  • 424 grams pumpkin puree (1 can)
  • 1 cup cooking oil
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Cream cheese
  • 3 tbsp icing sugar
  • 1/2 cup heavy cream
  • 1 tbsp ground cinnamon

Instructions 

  • Preheat oven to 180°C (350°F) and prepare a 24 cm sheet pan with parchment and butter.
  • Whisk eggs and sugar until fluffy, then add oil and pumpkin, mixing well.
  • Add flour, baking powder, baking soda, cinnamon, and salt; mix until combined.
  • Pour batter into the pan and bake for 45-50 minutes until done.
  • Cool completely before frosting with cream cheese mixture.

Notes

Ensure the cake is fully cooled before applying frosting for best results.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin