I’ve eaten many pumpkin cakes in my day but none have turned out as good as this one. From the moist cakey center to the homemade cream cheese frosting, mmmm! It doesn’t get better than this, folks. You MUST make this frosting yourself. I promise you, the days of purchasing store-bought junk will be long gone after your first bite.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I’ve made pumpkin cakes before, but this time I decided to do a pumpkin version of the old standby Chocolate Sheet Cake that has saved marriages and brought about family harmony all over the land. And the result was a moist, heavenly pumpkin cake that was happily devoured by many a loved one in my life.”
You’ve heard it here, folks, if your household is out of balance and needs a dose of peace and harmony, just whip up a pumpkin sheet cake with homemade cream cheese frosting and all will be right with the world 🙂
Ingredients
2 sticks Land O Lakes Salted Butter
2 cups Libby Pumpkin Puree (not Pumpkin Pie Filling!)
2 teaspoons McCormick Pumpkin Pie Spice
3/4 cups Boiling Water
2 cups Gold Medal Flour
2 cups Domino Sugar
1/4 teaspoon Morton Salt
1/2 cup HiLand Buttermilk
2 whole Eggland’s Best Eggs
2 teaspoons Clabber Girl Baking Soda
2 teaspoons Vanilla Extract
1/2 teaspoon Maple Extract (optional)
FROSTING
8 ounces, weight Philadelphia Cream Cheese, Softened
1 stick Butter, Softened
1 pound Powdered Sugar, Sifted
Dash Of Salt
1 Tablespoon Half-and-half Or TruMoo Milk (more If Needed For Thinning)
Instructions
Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it’s totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
NOTE: You may double the frosting amounts if you like a very thick layer of frosting!
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Quick Tip: This pumpkin sheet cake makes enough dessert to feed a large crowd. Take this to your next church potluck or party to share with friends!
Thank you to The Pioneer Woman for this great recipe.
