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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Super Moist Pumpkin Sheet Cake with Cinnamon Buttercream Icing
The most delicious pumpkin recipe you'll ever make! This cinnamon-nutmeg cake is drizzled in cinnamon sugar butter cream tastes like autumn embodied. Enjoy!
For the full recipe and step-by-step instructions, check out my blog!
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How to Make the BEST Pumpkin Sheet Cake Recipe
This Pumpkin Sheet Cake is super moist and hits that pumpkin sweet spot. So delicious.
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Pumpkin Sheet Cake with Cream Cheese Frosting
This is a perfect recipe for a casual fall gathering: a moist sheet cake with the best cream cheese frosting ever.
Get the printable recipe here:
ingredients
Cake
2 cups sugar
1 cup vegetable oil
2 cups (1 15 oz can) pureed pumpkin
4 eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Frosting
5 tablespoons melted butter
4 ounces cream cheese
2 cups powdered sugar
1 dash vanilla
pinch of salt
instructions
1. Preheat oven to 350.Beat pumpkin, sugar, and oil until well combined. Add eggs, 1 at a time and beat until blended, scraping down bowl as necessary
2. Mix dry ingredients sepearately and add them 1 cup at a time, blending on low after each addition.
4. Spray 10 x 15 baking sheet with vegetable oil spray and pout batter in, spreading to smooth it out.
5. Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with clean tea towel.
6. After cake is cooled, make icing: blend butter, cream cheese, and vanilla with mixer until fluffy. Slowly add powdered sugar.
7. Spread icing on cake and serve directly out of the pan.
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Everyone needs a few great dessert recipes up their sleeve to bring to a party or for having people over. They should be delicious, beautiful, and not overly complicated. Learn how to bake pies, cookies, cakes, and other treats from scratch. All you need is a good recipe!
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Hi there and welcome to my channel, Heart’s Content Farmhouse. I post one new country-style recipe every week with a step by step video.
I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies. Learning to bake changed my life and it’s a skill anyone can learn. I want to guide you through your baking journey!
You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious. My recipes are tried and true, and they are tested multiple times.
You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com
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3 EASY Desserts For Pumpkin Lovers to Make this Fall!
Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!
Check out our other 3 Pumpkin Desserts HERE:
We have a NEW INSTANT POT COOKBOOK! PREORDER HERE:
Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!
Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
Find the printable recipes here:
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Timestamps:
0:00 Intro
0:25 Pumpkin Sheet Cake
6:55 Pumpkin Pie Milkshakes
9:07 Pumpkin Chocolate Chip Bread
Cinematography and Editing Provided by: Adam Moffat (adammoffat.com)
#PumpkinRecipes #FallDesserts #SixSistersStuff
Easy and Moist Pumpkin Sheet Cake ????????
Fluffy Pumpkin Sheet Cake with Cream Cheese Frosting… is this better than pumpkin pie??
RECIPE:
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!
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