Description
A warm, spiced pumpkin sheet cake topped with creamy frosting, perfect for fall gatherings and family traditions.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the eggs and mix in granulated sugar and brown sugar until blended, then add pumpkin puree and vegetable oil.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan on a wire rack.
- Prepare cream cheese frosting and spread over the cooled cake.
- Cut, serve, and enjoy!
Notes
For a lighter cake, substitute granulated sugar with coconut sugar and use unsweetened applesauce instead of vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin cake, fall dessert, easy cakes, holiday baking