Pumpkin Sheet Cake with Cream Cheese Frosting - Sweet and Savory Meals
Learn how to make Pumpkin Sheet Cake - the must-try fall dessert! Soft, dense, loaded with pumpkin spice flavor and topped with a maple cream cheese frosting!
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Easy PUMPKIN CAKE With Cream Cheese Frosting | Olga in the Kitchen
Pumpkin Sheet Cake: easy to make, fluffy, moist; topped with delicious sweet cream cheese frosting. This is the BEST pumpkin dessert you will ever make. It’s the perfect fall treat!
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Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
CAKE
1 cup (2 sticks) butter, melted
1 cup milk
1/2 cup 100% pure pumpkin (NOT pie filling)
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
Preheat oven to 350°.
Spray a 12”x17” jelly roll pan with non-stick spray like PAM.
In a large bowl, beat together, melted butter, milk, pumpkin, and sugar. Beat in eggs and vanilla extract. Then beat in flour, baking soda, pumpkin pie spice, and salt.
Pour batter into the prepared jelly roll pan and bake for 20 minutes, or until the center springs back to touch. Cool completely! 
FROSTING
1/2 cup (1stick) butter
8 oz cream cheese (1 block)
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
6 1/2 cups powdered sugar
In a large bowl, cream the butter and cream cheese until smooth. Beat in milk, vanilla extract, and cinnamon on a low-speed until combined.
Then slowly beat in the powdered sugar. Once all the powdered sugar is mixed in, beat on high until the frosting is smooth. Spread frosting on top of cake. 
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Vegan Pumpkin Cake ~No Mixers~ Less than 1 hour!
#pumpkin #cake # buttercream
I know ~ I can't stop with this pumpkin cake! I've been using it for all the things for a month now, so I just wanted to quickly showcase how easy it is to make this ONE BOWL MIX into a fast delicious Pumpkin Sheet Cake
Pumpkin Buttercream Spice Icing too!
CLICK HERE FOR THE RECIPE
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Pumpkin Sheet Cake with Cream Cheese Frosting
The perfect Pumpkin Cake for a crowd…or the family like mine that’s obsessed with pumpkin cake! Not only does this Pumpkin Cake with Cream Cheese Frosting taste deliciously divine but it’s the perfect thing to make to feed a group of people during the fall season and you’ll love how easy it is to prepare and frost!
Ingredients:
2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin puree
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)
12 oz. cream cheese, nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract
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Pumpkin Sheet Cake Recipe ~ Noreen's Kitchen
Greetings! Well, fall has finally arrived in my neck of the woods! The air is cold, the sky is gloomy and we are blessed with a cool, steady rain, at the time of this posting. I love days like this. The leaves are falling, and the earth is preparing for a long winter's nap. Blanketing herself for a hard earned rest.
What better time to make a quick and easy dessert, that is perfect for sharing or taking to a group meeting or pot luck supper? This pumpkin sheet cake is just the ticket! Easy to put together with ingredients that you will most likely have on hand, this cake is a show stopper and a people pleaser! A small serving is all you need so this cake will go a long way and feed a crowd!
Just like other sheet cake recipes I have shown, this one is prepared on the stove. I love that it is literally a one pot cake. I wash out the pot after preparing the Batter and then move on to the frosting. The other great thing about sheet cakes, is that they take very little time to bake! This one is done in 20 to 25 minutes then you frost, sprinkle with chopped pecans and you are done. I recommend allowing this to cool for at least an hour before serving, and like many desserts, this one is better the next day, just like other sheet cakes. That is because the syrupy frosting soaks in and make the cake uber moist!
I think you should give this one a try before Thanksgiving, whether Canadian or American or Harvest Festival in the UK among other places so that you can be sure to know how delicious this is! Then make it for your celebration or anytime! Who would say no to a slice of this? This is perfect for your upcoming Halloween, Thanksgiving, Harvest, or even Christmas table!
I hope you try this and I hope you love it!
Happy Eating!
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