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Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin sheet cake is baked in a 15x10-inch rimmed jelly-roll pan and topped with smooth, fluffy cream cheese frosting. Warm cinnamon, ginger, and nutmeg flavor the tender pumpkin cake, which serves 20.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 434
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp nonstick cooking spray
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 2 cup granulated sugar
  • 4 eggs large
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt

Equipment

  • 1 15x10-inch rimmed jelly-roll pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Coat a 15x10-inch rimmed jelly-roll pan with the cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large bowl, whisk together the sugar, eggs, vegetable oil, and pumpkin puree until smooth.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake completely in the pan on a wire rack, about 1 1/2 hours.
Make the frosting
  1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth.
  2. Add the powdered sugar, vanilla, and salt and beat on low until combined, then on medium until smooth and fluffy.
  3. Spread the frosting over the cooled cake.

Notes

For the best texture, let the cake cool completely before frosting. Refrigerate covered for up to 4 days; freeze the unfrosted cake for up to 2 months. A 1:1 gluten-free baking flour blend can replace the all-purpose flour.