Pumpkin Sheet Cake With Cream Cheese Frosting

My pumpkin sheet cake is super fluffy and moist, spiced with cinnamon and topped with cream cheese frosting. It is incredibly easy to make; all you need is a sheet pan and a few ingredients.

Pumpkin sheet cake with cream cheese frosting topped with pecans.



4 eggs ,room temperature
1 ⅓ cups granulated sugar
424 g pumpkin puree , 1 can
1 cup cooking oil
2 cups all-purpose flour

2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt

¾ cup Cream cheese
3 tablespoon icing sugar
½ cup heavy cream
1 tablespoon ground cinnamon


Preheat the over to 180C/ 35oF and line the bottom of a 24 cm sheet pan with parchment pepper and grease the sides with butter.
In a bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy.
4 eggs,1 ⅓ cups granulated sugar
Add cooking oil and pumpkin puree then whisk again.
1 cup cooking oil,424 g pumpkin puree

Add flour, baking powder, baking soda, ground cinnamon and salt then whisk one more time.
2 cups all-purpose flour,2 teaspoon baking powder,1 teaspoon baking soda,¼ teaspoon salt,2 teaspoon ground cinnamon

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