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Pumpkin Sheet Cake

chef Laya
Moist, spiced pumpkin cake topped with tangy cream cheese frosting. Baked in a sheet pan, perfect for feeding a crowd at fall gatherings.
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Prepr Time 15 minutes
Cooking Time 30 minutes
ToTal Time 45 minutes
kitchen American
Serving 12

Ingredients
  

  • 1 can 15 oz pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil or melted butter
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 4 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9x13 inch sheet pan.
  • In a large bowl, whisk together pumpkin, sugars, oil, eggs, and vanilla.
  • In separate bowl, whisk flour, baking soda, spice, and salt.
  • Gradually add dry ingredients to wet, mixing until just combined.
  • Pour batter into prepared pan and spread evenly.
  • Bake 28-35 minutes until toothpick comes out clean. Cool completely.
  • Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
  • Spread frosting over cooled cake. Cut into squares and serve.