This Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting is irresistibly delicious. It's super soft and moist sponge has an incredible pumpkin flavor. Topped with a sweet and tangy cinnamon cream cheese frosting just makes this cake shine and attract pumpkin lovers!
Pumpkin Sheet Cake Batter Instructions
You'll need the star of the recipe--homemade pumpkin puree--for this recipe (but you may use store-bought as well if you must). The puree is easier to make than you think. And tastes so much better and richer. .
Preheat the oven to 350°. Grease a 9x13 baking pan with butter and place a sheet of parchment paper on the bottom of the pan (optional). Start by sifting the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Using a hand whisker, combine well, and set aside until ready for use.
Next, in a mixer bowl, mix together eggs and sugar until fluffy and pale yellow in color. Then, add apple sauce, pumpkin puree, vanilla and mix for another minute or so.
Remove the bowl from the mixer and add the dry ingredients in three separate addition, mixing until just combined. Be careful not to over mix the batter. (Overmixing will result in deflated air bubbles in the batter and the cake may turn out denser than you'll like. Not as fluffy and airy.
Pumpkin Sheet Cake Baking Instructions
Bake in the preheated oven for 20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. While the cake is cooling, let's make the frosting. And the BEST part of the cake! ;)
Cinnamon Cream Cheese Frosting Instructions
Beat room temperature cream cheese and sugar on high speed until combined. Add room temperature butter and beat again. Scrape down the sides of the bowl using a silicone spatula in between mixing.
Then add cold heavy whipping cream. Firstly, beat on low, then gradually increase the speed (to prevent splatter) until the cream begins to thicken. Scrape down the bowl again, to ensure all of the cream is incorporated. Beat once more until thick and well mixed.
Last but not least, add vanilla, cinnamon, and mix just until combined. Scrape down the sides and beat once more to ensure the cream and spices are well combined.
Finally, spread the frosting over the cooled cake sponge. Top the cake with toasted nuts or shaved chocolate. Slice and enjoy!
The cake can be made in a couple of days in advance. Refrigerate the cake covered for up to 5 days. Goes amazingly with a cup of hot coffee on a cold Fall morning ;)