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Square slice of moist pumpkin cake on a dark green plate, even orange-brown crumb, smooth cream-cheese frosting, cinnamon dust and a few pecan crumbs, realistic home-baked finish. The lower title bubble reads Pumpkin Cake Recipe.
Good Fork Daily Editorial Kitchen

Pumpkin Cake Recipe

Tender pumpkin sheet cake with warm spice and tangy cream-cheese frosting, including mixing, pan, doneness and make-ahead guidance.
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Prep Time 25 minutes
Cook Time 32 minutes
Cooling 1 hour
Total Time 1 hour 57 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can pumpkin purée not pie filling
  • 3/4 cup neutral oil
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract divided
  • 8 ounces block cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups confectioners' sugar sifted
  • 1 tablespoon milk as needed

Equipment

  • 9-by-13-inch metal baking pan
  • Two mixing bowls
  • Whisk
  • Flexible spatula
  • Wire rack
  • Electric mixer

Method
 

  1. Heat the oven to 350°F. Grease a 9-by-13-inch metal pan and line the bottom with parchment.
  2. Whisk flour, cinnamon, baking powder, baking soda, ginger, nutmeg and salt until evenly distributed.
  3. Whisk pumpkin, oil, both sugars, eggs and 1 teaspoon vanilla until smooth and fully blended.
  4. Fold dry ingredients into the pumpkin mixture just until the last flour streak disappears. Spread evenly in the prepared pan.
  5. Bake for 28 to 36 minutes, until the center springs back lightly and a pick inserted away from a wet pumpkin pocket has a few moist crumbs. Cool completely.
  6. Beat cream cheese and butter until smooth, then beat in confectioners' sugar and remaining vanilla. Add milk only if needed and spread over the cold cake.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean and chill framework applies to eggs, batter and prompt refrigeration of cream-cheese-frosted cake.
  • This recipe was developed through culinary research and editorial review.