Best Pumpkin Sheet Cake Recipes

PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
• Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
• Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.

PUMPKIN SHEET CAKE

Steps:

• In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Set oven to 350°F.
• Grease a 15x10-inch jelly-roll pan.
• For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
• In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
• Spread the batter into jelly-roll pan.
• Bake for 25-30 minutes or until lightly browned.
• Cool cake completely.
• For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
• Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
• Spread over completely cooled sheet cake.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

PUMPKIN SPICE SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
• Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.

PUMPKIN AND COOKIE-BUTTER SHEET CAKE WITH TOASTED MERINGUE

Steps:

• Bake the cake:
• Preheat oven to 350°F. Butter baking pan, line with parchment paper, then butter parchment. Dust pan with flour, tapping out excess.
• Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl. Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed after each addition, until combined. Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth surface.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
• Make the meringue:
• Pour enough water into a small saucepan to come 1" up sides; bring to a simmer. Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl. Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1-2 minutes. Remove bowl from water. Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes.
• Spread meringue evenly over cake, creating peaks and valleys with a spatula. Sprinkle pepitas over meringue. If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total. Slice into pieces and serve.
• Do Ahead
• Cake, without meringue, can be made 1 day ahead; cover and store at room temperature.

PUMPKIN SHEET CAKE

Steps:

• In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
• In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
• In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

PUMPKIN SHEET CAKE W/ CREAM CHEESE FROSTING

Steps:

• Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
• Add eggs and mix well.
• In another bowl, combine flour, baking soda,/powder spices and salt.
• Add these dry ingredients to the pumpkin mixture, and beat until well blended.
• Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350°F for 25 to 30 minutes, or until cake tests done.
• Cool& frost.
• Frosting: Mix well until smooth.
• May add a bit of milk if you want to make the consistency you like.

PUMPKIN PIE SHEET CAKE

Steps:

• Preheat oven to 350.
• Spray pam on bottom of 13 X 9 cake pan.
• In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and salt. Beat with mixer until well blended. Pour into pan.
• Sprinkle Dry Cake Mix evenly over mixture. Top with chopped nuts spread all over top.
• Then sprinkle the melted butter or marjarine all over the nuts.
• Pop into preheated ove for 50 to 55 minutes. (done when knife in middle comes out clean) You may have to cover edges with foil if they are browning too fast. Cool-cut-serve with whip cream or cool whip.
• I like it warm.
• Also, have tripled this recipe and froze prior to Thanksgiving and it remain great. So this can be a make ahead dessert. Refrigerate leftovers if there are any.
• ENJOY! THIS RECIPE IS A KEEPER!

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)

Steps:

• Mix pumpkin, sugar and oil in a large mixing bowl. Add eggs and mix well. Combine dry ingredients and add to pumpkin mixture. Blending well with a mixer. Grease a 10x15 baking pan (jellyroll pan) and pour the pumpkin mixture into it and bake @ 350* for 25-35 minutes. Cool cake completely before frosting. Beat the butter and cream cheese together, add the vanilla and blend until smooth. Gradually add the powdered sugar and milk. Mix well until you have a spreadable consistency.

PUMPKIN SHEET CAKE

Steps:

• In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool, on a wire rack. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings. See more recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com

PUMPKIN SHEET CAKE WITH CHOCOLATE PECAN FROSTING

Steps:

• Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
• In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
• During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
• Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.

PUMPKIN SHEET CAKE

Steps:

• 1. heat oven to 350 degrees.... mix well...grease a sheet cake pan and bake for 25 minutes or till tooth pick comes out clean...
• 2. Cream Cheese Frosting 1 8oz.cream cheese 1 stick butter(soft) 1 teaspoon vanilla...beat well: add 2 cups powder sugar recipe called for 3 but i think 2 cups of the sugar works fine...top with chopped pecans if u wish...

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
• 2. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
• 3. Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
• 4. Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
• 5. Frost completely cooled cake. Enjoy!