Craving a pumpkin roll but hate the extra work? This sheet cake is for you! All the deliciousness of a pumpkin roll in a simple cake!
I really like pumpkin rolls but I don’t always have the time to make them. This pumpkin cake topped with cream cheese frosting is just as good as a pumpkin roll but so much easier to make. If you liked my Carrot Sheet Cake you will definitely love this recipe!
How to make this Pumpkin Sheet Cake:
- Preheat your oven to 350 degrees and spray a baking sheet (a 13×17 half sheet) with non-stick cooking spray.
- In a mixing bowl, whisk the eggs until they are well beaten.
- Add the sugar and oil. Mix well.
- Add the baking soda, salt, pumpkin pie spice and flour. Mix just until combined.
- Stir in the pumpkin puree and mix well.
- Pour the batter onto the prepared baking sheet (a 13×17 half sheet).
- Bake at 350 degrees for 30-35 minutes.
- Cool completely on a wire rack before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until smooth.
- Add the vanilla, and powdered sugar. Beat until smooth.
- Frost the completely cooled pumpkin cake. Store in the fridge.
Do you refrigerate pumpkin cake?
Yes, because of the cream cheese frosting it is best to refrigerate your pumpkin sheet cake.
What is pumpkin pie spice made of?
It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
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Pumpkin Sheet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 30 Pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Craving a pumpkin roll but hate the extra work? This sheet cake is for you! All the deliciousness of a pumpkin roll in a simple cake!
Ingredients
Pumpkin Cake:
- 4 Eggs
- 2 Cups Sugar
- 3/4 Cups Canola Oil
- 2 tsp Baking Soda
- 1 tsp Salt
- 4 tsp Pumpkin Pie Spice
- 2 Cups Flour
- 1 Cup Pumpkin Puree
Cream Cheese Frosting:
- 12 oz. Cream Cheese, room temp.
- 6 Tbs. Butter, room temp.
- 2 tsp Vanilla Extract
- 4 1/2 Cups Powdered Sugar
Instructions
- Preheat your oven to 350 degrees and spray a baking sheet (a 13×17 half sheet) with non-stick cooking spray.
- In a mixing bowl, whisk the eggs until they are well beaten.
- Add the sugar and oil. Mix well.
- Add the baking soda, salt, pumpkin pie spice and flour. Mix just until combined.
- Stir in the pumpkin puree and mix well.
- Pour the batter onto the prepared baking sheet (a 13×17 half sheet) .
- Bake at 350 degrees for 20-25 minutes.
- Cool completely on a wire rack before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until smooth.
- Add the vanilla, and powdered sugar. Beat until smooth.
- Frost the completely cooled carrot cake. Store in the fridge.
Keywords: sheet cake, pumpkin cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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