Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
his Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting is the ultimate fall dessert—super moist, perfectly spiced, and topped with a rich, creamy frosting.
Servings: 30
Calories: 236kcal
Equipment
Ingredients
Bars
- 4 eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 15 ounce pure pumpkin
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
Icing
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups powder sugar sifted
- ½ teaspoon cinnamon for more cinnamon flavor increase to 1 tsp
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Grease a 13x18 inch half sheet pan.On medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into the greased sheet pan. Making sure it is evenly distributed. Bake for 16-20 minutes. Until toothpick comes out clean. Mine takes right at 18. Cool completely before frosting.
Frosting
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and cinnamon and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.Keep refrigerated until serving.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 200mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2435IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
