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Pumpkin Spice Sheet Cake

This pumpkin spice sheet cake is super moist and delicious! It’s a crowd pleaser and it is easy to make! The frosting is a pumpkin pie cream cheese buttercream and it’s drool worthy!

This cake can be dressed up fancy by using a piping tip to top with frosting or you can keep it simple by simply using a frosting spatula to spread across the top. I personally love to dust the finished frosting with a little cinnamon for extra pizzazz.

This cake is pretty straight forward, dump and mix well and the cake will turn out great! It is thicker than a traditional sheet cake so the bake time is slightly longer at ~35 minutes to bake the whole cake. You will want to add a layer of parchment paper on the bottom of your sheet pan before pouring the batter on, along with a layer of non stick spray. This cake is very moist and will stick without it.

What you need to make pumpkin spice sheet cake:

Makes 1 – 21 X 15 inch cookie sheet pan

For pumpkin spiced cream cheese buttercream:

Instructions

  1. Preheat oven to 350 F.
  2. Add butter, sugar, vanilla, eggs, cinnamon, pumpkin pie spice, pumpkin puree, sour cream and milk together and blend until smooth.
  3. Add the salt, flour, baking powder and baking soda to the wet mixture and blend until the batter is smooth and well mixed.
  4. Line the cookie sheet with parchment paper and spray with non-stick spray.
  5. Pour batter onto pan.
  6. Bake for ~25 minutes or until the cake is cooked through and a toothpick comes out clean.
  7. Cool cake completely.
  8. In another bowl, add butter, cream cheese, pumpkin pie spice, cinnamon, vanilla, powdered sugar, whipping cream and salt together and whisk until smooth and fluffy.
  9. Spread over cooked cake or use a piping tip to pipe frosting on.
  10. Enjoy!
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Pumpkin Spiced Sheet Cake

Super moist and delicious pumpkin spiced sheet cake with a pumpkin pie spiced cream cheese buttercream frosting that just as drool worthy as the cake!
Course cake, Dessert
Cuisine American, cake, Dessert
Keyword Cake, Christmas, Dessert, Fall, Pumpkin, Thanksgiving
Prep Time 5 minutes
Cook Time 25 minutes
Servings 1 21 x 15 sheet pan

Ingredients

  • 1/2 cup salted butter melted
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 teaspoons cinnamon
  • 3 teaspoons pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • For pumpkin spiced cream cheese buttercream:
  • 1/2 cup butter – soft but firm
  • 8 ounces cream cheese – room temp
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 2 pound bag of powdered sugar
  • 5 tablespoon whipping cream
  • Pinch of salt

Instructions

  • Preheat oven to 350 F.
  • Add butter, sugar, vanilla, eggs, cinnamon, pumpkin pie spice, pumpkin puree, sour cream and milk together and blend until smooth.
  • Add the salt, flour, baking powder and baking soda to the wet mixture and blend until the batter is smooth and well mixed.
  • Line the cookie sheet with parchment paper and spray with non-stick spray.
  • Pour batter onto pan.
  • Bake for ~25 minutes or until the cake is cooked through and a toothpick comes out clean.
  • Cool cake completely.
  • In another bowl, add butter, cream cheese, pumpkin pie spice, cinnamon, vanilla, powdered sugar, whipping cream and salt together and whisk until smooth and fluffy.
  • Spread over cooked cake or use a piping tip to pipe frosting on.
  • Enjoy!
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