Go Back
Pumpkin sheet cake

Pumpkin Sheet Cake

Print Recipe Pin Recipe

Equipment

  • Use approximately 15x10x1 inch sheet pan or if using half recipe use approximately 10x7 sheet pan

Ingredients
  

  • 2 cups flour for half sheet cake use 1 cup flour
  • 1 1/2 cups sugar for half sheet cake use 3/4 cup sugar
  • 1 15 oz can of pumpkin for half sheet cake use 7 oz pumpkin
  • 4 large eggs for half sheet cake use 2 eggs
  • 1 cup canola oil for half sheet cake use 1/2 cup oil
  • 2 tsp cinnamon for half sheet cake use 1 tsp cinnamon
  • 2 tsp baking powder for half sheet cake use 1 tsp baking powder
  • 1 tsp baking soda for half sheet cake use 1/2 tsp baking soda
  • 1/4 tsp cloves for half sheet cake use 1/8 tsp cloves
  • 1/2 tsp salt for half sheet cake use 1/4 tsp salt
  • 1/2 tsp Pumpkin Pie Spice for garnish on top of icing if desired optional

Instructions
 

  • Spray sheet pan with nonstick baking spray and preheat oven to 350 degrees.
    Mix flour, sugar, pumpkin, eggs and oil til well blended. (do not use pumpkin pie filling as there are too many ingredients in it, use pure pumpkin)
    Add spices, mixing well. Pour into sheet pan and bake for approximately 20-25 minutes. (use a toothpick to test for doneness)

Meanwhile make the glaze or icing depending on how thick you want topping.

  • Using electric mixer, combine 8 ounces (4 ounces if using half sheet pan)of room temp cream cheese and 1/2 cup softened butter (use 1/4 cup softened butter for half sheet pan), 2 tsps vanilla (1 tsp vanilla if making half) and 4-5 cups powdered sugar (2-3 cups of powdered sugar if making half sheet pan)
    Depending on consistency desired add more or less powdered sugar.
    Sprinkle the top of icing or glaze with pumpkin pie spice (optional)