Autumn Spiced Pumpkin Slab Cake

**Pumpkin Sheet Cake: Your Go-To Recipe for Effortless Autumnal Delight**

In the realm of baking, few things capture hearts quite like a beautifully crafted layer cake. Tall, elegantly stacked, and frosted to perfection, these culinary masterpieces often grace our tables and blog posts, celebrated for their stunning presentation. We all adore the grandeur of a layer cake, acknowledging that when it comes to visual impact, they are truly unmatched. However, let’s be honest: sometimes, presentation isn’t the only, or even the primary, consideration. There are moments when practicality takes center stage, and a towering confection simply isn’t the most sensible choice.

Imagine preparing for a large gathering, a bustling potluck, a school event, or any occasion where you can’t stand guard, meticulously cutting and serving individual slices from a delicate multi-tiered creation. These are the moments when a sheet cake doesn’t just make sense; it becomes an absolute necessity. Yes, I know, I know. For those who recall the fanciful Pumpkin Spice Cake of 2017, presenting a simple sheet cake might seem a departure from our usual flair. But hear me out – this isn’t just any sheet cake. This is a celebration of convenience, flavor, and autumn’s most beloved gourd, all wrapped up in a supremely satisfying dessert that’s designed to bring joy to many without the fuss.

Contents

Why Choose a Sheet Cake for Your Next Gathering?

We frequently receive inquiries about adapting our beloved layer cake and cupcake recipes into sheet cake form. And the good news is, the answer is almost always a resounding yes, typically requiring only minor adjustments. That’s precisely why today, we’re taking our most popular pumpkin cupcake recipe and transforming it into this glorious Pumpkin Sheet Cake. The aim? To emphatically shatter the misconception that “sheet cake equals boring.” This recipe proves that practicality and deliciousness can go hand-in-hand, without sacrificing an ounce of flavor or charm.

Sheet cakes offer a multitude of advantages that make them indispensable for certain occasions. Firstly, they are incredibly efficient for serving large groups. A single 13×9 inch pan can yield generous portions, making it ideal for office parties, family reunions, or community events. There’s no delicate balancing act or complex assembly required; simply slice and serve. Secondly, transport is a breeze. Most sheet cakes are baked in sturdy, rectangular pans, often with accompanying lids, ensuring your delectable creation arrives at its destination perfectly intact. This eliminates the anxiety often associated with moving a tall, decorated layer cake.

Beyond convenience, sheet cakes invite creativity. While they may not boast the architectural height of a layer cake, they provide a vast canvas for decoration. For this particular recipe, we’ve adorned it with adorable buttercream pumpkins, a simple yet effective way to add a touch of whimsy and seasonal cheer (learn how to pipe these buttercream pumpkins here). Imagine the delight of colleagues at an office Thanksgiving lunch or the grateful smiles of teachers in the lounge when they discover this thoughtful, delicious treat. Whether it’s an over-the-top layer cake or a quick and simple sheet cake, the true measure of a dessert lies in its taste and the joy it brings. And rest assured, this Pumpkin Sheet Cake delivers on both fronts, promising gratitude and satisfied smiles from all who indulge.

Print Recipe

Pumpkin Sheet Cake

Print Recipe

Rated 5 out of 1 review

An easy-to-make Pumpkin Sheet Cake, featuring a moist, spiced pumpkin cake base generously topped with a rich cinnamon cream cheese frosting. Made from scratch, this crowd-pleasing dessert is perfect for any occasion, especially during the fall season.

Author: Carrie Sellman
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: one 13 x 9 sheet cake (serves 12-16)
Category: Dessert
Cuisine: American, Cake

Ingredients

For the Pumpkin Cake:

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 cup milk (whole or 2%)
1 ½ cups pumpkin puree (not pumpkin pie filling)

For the Cinnamon Cream Cheese Frosting:

¾ cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions

Make the Pumpkin Cake:

Preheat your oven to 350°F (175°C). Prepare a 13 x 9 x 2 inch baking pan by buttering and lightly flouring it, tapping out any excess flour. This ensures the cake releases easily.
In a large bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with an electric hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and creamy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Gradually add the dry ingredients mixture and the milk to the wet ingredients, alternating between them. Begin and end with the dry ingredients (e.g., add 1/3 dry, then 1/2 milk, then 1/3 dry, then 1/2 milk, then final 1/3 dry). Mix on low speed until just combined. Overmixing can lead to a tough cake.
Finally, mix in the pumpkin puree until it is evenly distributed throughout the batter. The batter will be thick and wonderfully fragrant.
Pour the prepared batter evenly into your buttered and floured 13×9 inch cake pan. Smooth the top with an offset spatula.
Bake for 35-38 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, with no wet batter clinging to it.
Allow the cake to cool completely in the pan on a wire rack before attempting to frost it. Frosting a warm cake will cause the frosting to melt.

Make the Cinnamon Cream Cheese Frosting:

In the clean bowl of your stand mixer, beat the softened butter and cream cheese together on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low speed until incorporated before increasing speed to medium. Scrape down the sides of the bowl as necessary to ensure a lump-free frosting.
Stir in the vanilla extract and ground cinnamon, mixing until just combined and the frosting is light and fluffy. Be careful not to overbeat, as this can incorporate too much air and change the frosting’s consistency.
Once the cake is completely cool, spoon the cinnamon cream cheese frosting generously over the entire cake. Use an offset spatula to smooth the frosting evenly across the top. If desired, pipe buttercream pumpkins or other decorative elements onto the cake for an extra festive touch.

Notes

To keep your cake fresh, cover it tightly and store it in the refrigerator. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.
I highly recommend using this specific 13×9 pan, which often comes with a convenient lid. The lid is typically tall enough to protect any decorative elements, like buttercream pumpkins, making transportation incredibly easy and mess-free.
For any piped decorative elements, especially detailed shapes like the buttercream pumpkins, an all-butter buttercream frosting is recommended. Cream cheese frosting tends to be softer and may not hold its shape as sharply or for as long as a traditional buttercream.
For best results, ensure all cold ingredients (butter, cream cheese, eggs, milk) are at room temperature. This helps them emulsify properly, creating a smoother, more consistent batter and frosting.
When measuring flour, spoon it into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to a denser cake.
Don’t be afraid to adjust the amount of cinnamon and other spices in the cake or frosting to suit your personal taste. A little extra can amplify those comforting fall flavors.

Embracing the Flavors of Autumn

This Pumpkin Sheet Cake is more than just a dessert; it’s an embodiment of autumn’s warmth and generosity. Each bite delivers a harmonious blend of tender, spiced pumpkin cake and rich, tangy cinnamon cream cheese frosting. The subtle notes of ginger and nutmeg complement the robust cinnamon, creating a truly comforting experience. It’s the kind of cake that evokes memories of crisp fall days, cozy evenings, and shared moments with loved ones. Its simplicity in execution belies the depth of its flavor, making it a perfect centerpiece for your fall festivities without demanding hours of intricate work.

Whether you’re new to baking or a seasoned pro, this recipe is designed to be approachable and rewarding. The use of a standard 13×9 inch pan streamlines the process, leaving you more time to enjoy the delightful aromas filling your kitchen and, ultimately, the joyful reactions of those who get to savor a slice. So go ahead, embrace the ease and deliciousness of this Pumpkin Sheet Cake. It’s a testament to the fact that sometimes, the simplest pleasures are indeed the most satisfying.

EXPLORE MORE DELICIOUS PUMPKIN RECIPES:

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Baileys Pumpkin Spice Cupcakes
Pumpkin Spice Cake
Pumpkin Chocolate Chip Cupcakes
Pumpkin Tiramisu Cake
Pumpkin Spice Free Printable