Pumpkin Sheet Cake

The quintessential flavors of fall come together in this delightful Pumpkin Sheet Cake, filled with warm spices, sweet pumpkin puree, and a hint of vanilla.

Moist, tender, and utterly irresistible, this autumnal treat is sure to become a seasonal staple in your household.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan or a large sheet cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Beat in the pumpkin puree and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before slicing and serving.

Cut into 5 equal pieces to serve.

Notes

This pumpkin sheet cake recipe is quite forgiving, so don’t stress if you accidentally add an extra pinch of cinnamon or forget to set the timer.

It’ll still turn out delicious! For the best results, make sure to use fresh spices, as stale spices can affect the flavor.

If you don’t have ground ginger, you can grate a piece of fresh ginger and use that instead.

To ensure the cake releases easily from the pan, make sure to grease it properly with butter or cooking spray.

Don’t be shy with the grease – you want a nice, even layer! If you want a stronger pumpkin flavor, you can increase the pumpkin puree to 3/4 cup or even 1 cup.

Just keep an eye on the consistency of the batter, as it might get a bit too wet.

Finally, let the cake cool completely before slicing and serving.

It’s worth the wait, I promise!

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g