Decadent Pumpkin Sheet Cake with Spiced Cream Cheese Frosting: Your Ultimate Fall Dessert
Embrace the cozy flavors of autumn with this incredible pumpkin sheet cake. Bursting with warm spices like cinnamon, ginger, and cloves, this cake is a celebration of fall. Baked effortlessly in a standard half sheet pan, it famously utilizes an entire can of pumpkin puree, ensuring a moist and flavorful crumb every single time. Topped with a luscious, spiced cream cheese frosting, this dessert is not just a treat for your taste buds but also a joy to prepare and share.
In a world overflowing with pumpkin dessert recipes, you might wonder if another pumpkin sheet cake recipe is truly necessary. While the internet certainly has its share, I confidently present this one, knowing it brings something special to your kitchen. Sheet cakes, by their very nature, are delightfully unfussy, incredibly practical, and, most importantly, remarkably easy to prepare. They embody the spirit of home baking – delicious results without the stress.
Confession time: I’ve been holding onto this particular cake recipe for a full year. Yes, a whole year! I perfected it a little too late in the season last year, and rather than rush it, I decided to tuck it away, patiently waiting for the perfect autumn moment to share it with you. Today, that day has finally arrived, and I couldn’t be more excited for you to experience this masterpiece.
As the generous layers of spiced cream cheese frosting in the photographs clearly indicate, we’re making no pretenses about this being a health food. This is a truly rich, decadent cake, worthy of any special occasion or simply a comforting weekend gathering. Like most sheet cake recipes, this one yields a substantial amount, comfortably serving upwards of 12 people. So, gather your closest friends and family, because you’ll want plenty of eager hands to help make this delicious cake disappear. Fair warning: I found myself constantly drawn back for “just one more slice.”
The True Sheet Cake Experience: Why Pan Choice Matters
While the term “sheet cake” can sometimes be loosely applied, this pumpkin cake embodies what I consider a true sheet cake. The secret lies in its baking vessel: a classic half sheet pan. This isn’t a specialized cake pan you’ll use once a year. It’s the versatile workhorse of your kitchen – the very same pan you regularly use for roasting vegetables, baking cookies, and countless other culinary tasks. The beauty of this approach is that it negates the need for any fancy or single-purpose equipment, making this recipe accessible to every home baker.
Beyond the pan, the preparation process remains wonderfully simple. The cake batter itself comes together with just a few basic mixing bowls, a whisk, and a spatula. For the incredibly smooth and fluffy spiced cream cheese frosting, a simple hand mixer or stand mixer fitted with a paddle attachment is all you’ll need. No complicated piping bags, intricate molds, or specialized baking tools are required, ensuring a stress-free baking experience from start to finish.
Many people associate “sheet cakes” with a straightforward, single-layer cake baked in a rectangular 9×13 inch pan and topped with frosting. While this certainly produces a literal “sheet” of cake (and often a taller one), I personally don’t categorize it as a true sheet cake. In my view, the essence of a sheet cake lies in its utility and the standard equipment it uses. A 9×13 inch cake pan might necessitate a purchase you won’t use frequently, which, to me, goes against the practical spirit of a sheet cake. Even my fairly well-stocked kitchen doesn’t house one of those specific pans!
Benefits of an Authentic Half Sheet Pan Cake:
Baking this pumpkin sheet cake in a half sheet pan offers several distinct advantages. Firstly, it allows the cake to bake into a perfectly moist, relatively thin layer that cooks remarkably quickly, typically in just 17 to 20 minutes. This larger surface area also means the cake cools down much faster than a thicker cake, significantly reducing the overall time from oven to table. You can frost and assemble your beautiful two-layer cake in just over an hour, which is perfect when you need a show-stopping dessert without an all-day commitment.
You might be wondering how a sheet cake, traditionally perceived as single-layered, can result in two layers. Here’s the trick: once cooled, we simply slice the cake in half crosswise. This creates two distinct layers that are then stacked, adding an impressive height and elegance to the presentation without requiring any additional, specialized tools or complex baking techniques. And, I must admit, that secret inner layer of spiced cream cheese frosting is one of my favorite parts – it adds an extra dimension of flavor and moisture that truly elevates this dessert.
Why This Pumpkin Sheet Cake Will Become Your Fall Favorite:
- Effortless Baking with Standard Equipment: This recipe truly lives up to the “unfussy” promise. It requires no special equipment or unique cake pans. Just your everyday half sheet pan – the one you already own and use for savory dishes and cookies. If you’re in the market for a high-quality, affordable half sheet pan that will last for years, I highly recommend this one (affiliate link). Its versatility makes it an indispensable kitchen tool.
- Rich & Balanced Spice Flavor: The cake itself boasts a magnificent spice profile, derived from a classic blend of cinnamon, ginger, and cloves. There’s absolutely no need to purchase a pre-mixed pumpkin pie spice blend; these individual spices create a vibrant, comforting aroma and taste. This exquisite flavor journey continues into the spiced cream cheese frosting, which is artfully infused with pure maple syrup, a hint of fragrant cardamom, and an additional touch of cinnamon, making every bite a harmonious blend of autumnal warmth.
- Zero Pumpkin Waste: One of the most satisfying aspects of this recipe is that it cleverly utilizes an entire 15-ounce can of pure pumpkin puree. No more awkward, half-used cans of pumpkin sitting in your fridge, destined to be forgotten and eventually thrown out. This not only prevents waste but also ensures maximum pumpkin flavor and moisture throughout the cake.
- “Technically” Whole Grain Goodness: To make ourselves feel just a tad better about indulging in such a decadent treat, the cake is prepared with whole wheat pastry flour. This wonderful flour delivers a tender crumb while offering the nutritional benefits of whole grains. If you’re curious to learn more about its unique properties and why I adore it for baking, you can read my detailed explanation here! Should you not have whole wheat pastry flour on hand, don’t fret; simply substitute it with an equal quantity of unbleached all-purpose flour for equally delicious results.
- The Unrivaled Joy of Cream Cheese Frosting: Let’s be honest: cream cheese frosting holds a special place in our hearts. It’s undeniably the best type of frosting, offering a perfect balance of tangy, sweet, and incredibly creamy. This recipe gives us the perfect excuse to indulge in this beloved topping, especially when it’s spiced to perfection with maple and cardamom.
It’s worth noting that this recipe is quite generous with the cream cheese frosting, producing a rich and abundant amount. If you are not an ardent frosting lover, feel free to use your judgment when frosting the cake, or consider halving the frosting recipe. The simple measurements make it easy to adjust to your preference. However, for those of us who believe frosting is the best part, this recipe delivers an utterly satisfying experience!
Pumpkin Sheet Cake with Spiced Cream Cheese Frosting
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Equipment
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Half Sheet Pan
Ingredients
Pumpkin Sheet Cake:
- 2¼ cups (270 g) whole wheat pastry flour or unbleached all-purpose flour
- 2¼ teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ cup (120 mL) vegetable oil
- 1½ cups (300 g) granulated sugar
- 1½ teaspoons pure vanilla extract
- 3 large eggs room temperature
- 1 (15 oz) can) pure pumpkin puree
- ½ cup (120 mL) whole milk room temperature
Spiced Cream Cheese Frosting:
- ½ cup (4 oz; 115 g) unsalted butter softened
- 8 ounces (1 block) cream cheese room temperature
- pinch of kosher salt
- ¼ cup (60 mL) pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 2 cups (240 g) powdered sugar sifted
Instructions
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Prepare the cake: Preheat your oven to 350°F (176°C) and position a rack in the center. Lightly grease a half sheet pan with butter or cooking spray. Line the pan with parchment paper, allowing some overhang on the sides for easy removal, then grease the top of the parchment paper with additional cooking spray. Set this prepared pan aside.
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In a large mixing bowl, thoroughly whisk together the whole wheat pastry flour (or all-purpose flour), baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt. Ensure all dry ingredients are well combined to distribute the leavening agents and spices evenly. Set this bowl aside.
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In a separate medium mixing bowl, whisk together the vegetable oil, granulated sugar, and pure vanilla extract until smooth. Add the large eggs one at a time, whisking well after each addition until fully incorporated. Finally, whisk in the pure pumpkin puree until the mixture is smooth and evenly combined.
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Using a spatula, gradually add the dry flour mixture to the wet ingredients in three equal parts, alternating with two additions of the room temperature whole milk. After each addition of flour and milk, gently mix the batter with the spatula, ensuring each component is almost completely absorbed before adding the next. Scrape the bottom and sides of the bowl to ensure all ingredients are incorporated evenly and the batter is mostly smooth. Transfer the prepared batter to your parchment-lined sheet pan. Use a large offset spatula to gently spread the batter into an even, thin layer that fills the entire sheet pan. To release any trapped air bubbles, gently tap the sheet pan a few times on your countertop.
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Bake the cake for 17 to 20 minutes. You’ll know it’s ready when the cake springs back lightly when touched with your finger, and a toothpick inserted into the center comes out clean. Once baked, carefully remove the sheet pan from the oven and place it on a wire cooling rack. Allow the cake to cool completely in the sheet pan before attempting to handle it. This is a crucial step for easy layering.
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Once the cake is fully cooled, lay a large, clean sheet of parchment paper on your countertop. Carefully invert the sheet pan, turning the cooled cake directly onto this new sheet of parchment paper. Gently peel off the original parchment paper from the bottom of the cake and discard it. Using a long serrated knife, carefully slice the cake in half crosswise. Cut through the parchment paper below the cake layers; this will help you transfer the delicate layers later. Set the two cake halves aside.
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Prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the softened unsalted butter, room temperature cream cheese, and a pinch of kosher salt at medium speed. Continue beating for about 1 to 2 minutes until the mixture is beautifully smooth and creamy. Add the pure maple syrup, ground cinnamon, and ground cardamom, mixing until just incorporated. Reduce the mixer speed to low and gradually add the sifted powdered sugar very slowly, mixing until the frosting is smooth. Scrape down the bottom and sides of the bowl to ensure all ingredients are fully combined. Increase the speed to high and beat for approximately 30 seconds to a minute, until the frosting becomes light and fluffy.
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Assemble: Using the parchment paper it rests on, carefully transfer one half of the cake layer to your desired serving surface – a large, flat cutting board, a festive serving platter, or even an inverted clean sheet pan. Scoop just under half of the prepared cream cheese frosting onto the center of this cake layer. Using an offset spatula, gently spread the frosting into an even, thin layer, leaving a small border of space around the edges of the cake to prevent any overflow when the second layer is added.
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Carefully lift the second half of the cake. Since the cake layers are delicate, you might find it helpful to enlist an extra set of hands or use two large spatulas to support it as you flip it directly on top of the frosted layer. Gently press down lightly to adhere the two layers together. Remove and discard the parchment paper from the bottom of this top layer. Spread the remaining frosting evenly onto the top surface of the cake, creating a slightly thicker, more indulgent layer. If desired, use the edge or back of your offset spatula to create beautiful swirls or decorative patterns in the frosting.
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If you’re not serving the cake immediately, store it in the refrigerator. You can leave it uncovered initially for the frosting to set slightly, then cover it loosely with plastic wrap. It will keep well for up to 2 days. For optimal flavor and texture, allow the cake to sit at room temperature for at least an hour before serving. I personally find it most enjoyable with just the slightest chill from the fridge, which helps the frosting firm up beautifully while the cake remains tender. Slice into squares and serve this delightful autumn treat.
Tips for Success:
- This recipe is designed to produce a generous amount of rich cream cheese frosting. If you prefer less frosting or find it too rich, don’t hesitate to use your judgment when applying it, or simply halve the frosting recipe – the measurements are easy to adjust.
- For effortless storage and clean, even slices, keep the cake on a large, clean cutting board or the back of an inverted sheet pan. A serrated knife is your best friend for achieving perfect squares.