For an extra layer of flavor, try adding a teaspoon of ground ginger or nutmeg to the batter. To toast the walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch them closely to prevent burning. If you don't have walnuts, you can substitute pecans or another nut of your choice. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Pumpkin Sheet Cake
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs
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SERVING20 People
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VIEWS708
Embrace the autumnal spirit with this moist and flavorful pumpkin sheet cake, crowned with a tangy cream cheese frosting and a delightful crunch of toasted walnuts. Perfect for sharing at gatherings or enjoying a comforting slice on a crisp afternoon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol50 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium283 mg
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Sugar31 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch baking pan. (5 minutes)
02 Step
Recipe View 5 mins In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. (5 minutes)
03 Step
Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View 2 mins Pour the batter into the prepared baking pan and spread evenly. (2 minutes)
05 Step
Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)
06 Step
Recipe View 1 hrs Let the cake cool completely in the pan before frosting. (60 minutes)
07 Step
Recipe View 5 mins While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. (5 minutes)
08 Step
Recipe View 5 mins Gradually add the confectioners' sugar, beating on low speed until incorporated. Add the vanilla extract and milk, and beat until the frosting is light and fluffy. Adjust the amount of milk to reach your desired consistency. (5 minutes)
09 Step
Recipe View 5 mins Once the cake is completely cooled, frost it evenly with the cream cheese frosting. Sprinkle the toasted walnuts over the top. (5 minutes)
10 Step
Recipe View Cut into squares and serve. Enjoy!
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Gerda Cremin
Apr 12, 2024I've made this recipe several times, and it always turns out great. The cream cheese frosting is the perfect complement to the pumpkin cake.
Cara Larson
Jan 15, 2024This cake was a huge hit at our family gathering! Everyone loved the moist texture and the perfect balance of pumpkin and spice.
Chyna Robel
Mar 8, 2023Easy to follow recipe and delicious results! I especially appreciated the tip about toasting the walnuts – it really elevated the flavor of the cake.
Leda Ankunding
Aug 15, 2022My go-to pumpkin cake recipe! I sometimes add a pinch of cloves to the batter for a warmer flavor.