pumpkin sheet cake

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

Pumpkin Dream Cake

all-purpose flour

baking soda

cinnamon

salt

nutmeg

(15 pumpkin puree

brown sugar

plain greek yogurt

vegetable oil

eggs

vanilla extract

blocks cream cheese

unsalted butter

sugar

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.

In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you&#x27;d like) as this isn&#x27;t overly spiced.

In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.

Add the dry ingredients to the wet, mixing until combined and no large lumps remain.

Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.

Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!

Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!

Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!

cinnamon cream cheese frosting

Moist, lightly spiced, nutty and so buttery pumpkin cake. This pumpkin pecan cake travels very well and holds its shape for the perfect gathering treat.

Pecan Pumpkin Cake

+ 1 Tablespoon unsalted butter

baking powder

white sugar

pumpkin puree

buttermilk

pecans (coarsely chopped)

butter

heavy whipping cream

In a light colored saucepan over low heat , add butter .Butter will melt, then foam , then the foam will start to go away. keep stirring frequently.

Brown flecks will start to form at the bottom. Once they're golden brown , and the butter smells nutty, remove pan from the heat.

Pour immediately into a heatproof bowl or a measuring cup.

Set the bowl in an ice water bath until the butter begins to set around the edge, about 15 minutes.

Preheat oven to 350F.

In a large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.

Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing mixer and beat until creamy.

Add both sugars and beat with the butter until creamy. Add eggs one at a time mixing in between.

Gradually add flour mixture and mix well.

In another medium bowl, combine together the pumpkin puree and buttermilk.

Stir in the pumpkin mixture until well combined.

Pour the batter in a 13x9 baking pan lined with parchment paper.

Bake for 30-35 minutes. When done take it out leave it in the pan for 10 minutes, then transfer the cake to a cooling rack to cool completely.

Make the cake:

In a small light colored saucepan, melt butter over low heat as before and wait for it to turn golden brown.

Remove pan from heat add sugar and heavy cream, stirring with a whisk.

Return the pan to the stove top and stir for another 3-4minute or so until the sugar is dissolved completely and the mixture thickens a bit.

Let the sauce cool down for about 20 minutes.

Meanwhile make the glaze:

In a skillet over medium heat, melt butter then add pecans, stir until starting to toast.

Add sugar and stir until sugar starts to caramelizes coating all pecans.

When the cake and the glaze have cooled down, pour glaze over cake and sprinkle with toasted caramelized pecans.

Make the toasted pecan:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538063547/iqlm5lkvnitecs9y6bjk.mp4

MOIST PUMPKIN CAKE WITH BROWNED BUTTER GLAZE
Super moist pumpkin cake the has BUTTER , real butter and the taste is oh so beyond this world.This is not just another pumpkin cake, it is so delicious, it is every butter fan dream. Gorgeous, soft, spiced and mildly sweet.

MOIST PUMPKIN CAKE WITH BROWNED BUTTER GLAZE

This Vegan Pumpkin Cake recipe is the perfect mix of moist, fluffy, and spiced. Top with vegan cream cheese frosting for the ultimate fall dessert.

Vegan Pumpkin Sheet Cake

all purpose flour ((240 grams) flour

fine sea salt

pumpkin pie spice

pumpkin puree (15 oz. (425 grams))

oil oil

milk ((120 milliliters) any vegan milk works

Preheat oven to 350°F/180°C. Prepare a 9x13 sheet pan (with sides) by greasing &amp; flouring or lining with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.

Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.

Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.

Bake for 25 to 30 minutes until the centre is fully cooked through.

Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.

Spread as much or as little vegan cream cheese frosting as you&#039;d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

I made this for my family Fall gathering/Birthday party and it was absolutely delicious! Everyone loved it! Will be making this for years to come! 

I’ve been looking for the perfect vegan pumpkin cake EVERYWHERE. I’m so glad I came across this recipe! The recipe just works and honestly is one of the most delicious cakes I’ve ever made. Thank you!

I made this for the first time for our family Thanksgiving dinner dessert yesterday (we’re in Vancouver, BC 🙂) and it was so delicious! I added your vegan cream cheese icing and it was perfect. Everyone from my non-vegan Dad to my little 7 year old loved it. Thank you for another easy and tasty recipe!

Hi Jessica,

I was wondering how this cake could be stored? Would putting it in the freezer be okay? This looks heavenly by the way. 

OMG this is so so delicious my husband and I are can’t stop eating it! I didn’t have enough all purpose flour so I subbed in 1/4c ww flour for ap and it adds a little nuttiness so amazing thank you for sharing. 

Delicious cake and pretty easy to make. Was a hit at Christmas dinner. Will make again for sure. Thanks for the great recipe!

This was a hit with the grown-ups at my daughter's birthday party. It turned out great. The only variation from the recipe was using homemade pumpkin pie spice following Sally's Baking Addiction's recipe.

Um... YUM! I'm so happy to have come across this DEE-LICIOUS recipe! SUPER MOIST &amp; FLUFFY... wow... melt in your mouth. The spice is oh so very nice. Thank you for such a simple, but SO FLAVORFUL cake. Chefs Kiss!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1708645225/nsxzkslalgxzf7w9tlay.mp4

Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.

Olive Oil Pumpkin Cake

sugar (200 grams)

brown sugar (112 grams)

olive oil

eggs (room temperature)

all-purpose flour (240 grams)

dairy free butter (1 1/2 sticks)

maple syrup

dairy free milk (unsweetened)

Mise en place. Preheat oven to 350˚F and line a 9x13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).

Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.

Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.

Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.

Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean. Remove from oven and allow the cake cool completely before frosting.

Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy - about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.

Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 - 15 minutes to allow frosting to set before slicing.

Top 4 pumpkin sheet cake recipes from across the web

The most viewed pumpkin sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Dream Cake

Pecan Pumpkin Cake

Vegan Pumpkin Sheet Cake

Olive Oil Pumpkin Cake

Top 4 pumpkin sheet cake recipes from across the web

The most viewed pumpkin sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Dream Cake

Pecan Pumpkin Cake

Vegan Pumpkin Sheet Cake

Olive Oil Pumpkin Cake

The most viewed pumpkin sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine