Pumpkin Sheet Cake with Cream Cheese Icing

Posted on

Pumpkin Sheet Cake with Cream Cheese Icing

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Cooling 30 minutes
Servings 12

Ingredients

**Pumpkin Cake:**

  • – 2 cups all-purpose flour
  • – 1 teaspoon baking powder
  • – 2 teaspoons baking soda
  • – 1 teaspoon salt
  • – 1 tablespoon cinnamon
  • – 1/2 teaspoon ginger
  • – 1/2 teaspoon cardamom
  • – 1/4 teaspoon allspice
  • – 1/4 teaspoon cloves
  • – 1/4 teaspoon nutmeg
  • – 1 cup vegetable oil
  • – 1/2 cup light brown sugar
  • – 1 cup granulated sugar
  • – 4 eggs
  • – 1 teaspoon vanilla extract
  • – 15 ounces pumpkin puree

**Brown Butter Cream Cheese Icing:**

  • – 1 stick browned butter 113 grams
  • – 1 stick cream cheese 8 ounces
  • – 1/4 teaspoon salt
  • – 1/2 teaspoon cinnamon optional
  • – 1 teaspoon vanilla
  • – 3 cups powdered sugar

Instructions

  • **Preheat the oven** to 350°F.
  • **Mix Dry Ingredients:** In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well and set aside.
  • **Mix Wet Ingredients:** In another bowl, whisk together the sugars and vegetable oil until combined. Add the eggs and vanilla, mixing well. Stir in the pumpkin puree until smooth.
  • **Combine Wet and Dry:** Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • **Bake the Cake:** Pour the batter into a greased 9×13-inch baking pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before icing.

**Brown Butter Cream Cheese Icing:**

  • **Brown the Butter:** In a small saucepan, melt the butter over medium-high heat, stirring constantly until it turns golden brown. Quickly transfer the browned butter to a new container to cool and solidify (use the freezer to speed this up if needed).
  • **Prepare the Icing:** In a large bowl or the bowl of a stand mixer, beat the cooled browned butter and cream cheese on medium-high speed until fluffy, about 2 minutes.
  • **Add Flavorings:** Add the salt, cinnamon (if using), and vanilla, and mix until combined.
  • **Add Powdered Sugar:** Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until fully incorporated. Increase the speed to medium-high and whip until the icing is light and fluffy, about 2 minutes.
  • **Ice the Cake:** Spread the icing evenly over the cooled sheet cake. This recipe makes a generous amount of icing, so use as much or as little as you prefer.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating