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a shot of a full, frosted pumpkin sheet cake
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Pumpkin Spice Sheet Cake with Cream Cheese Frosting

Ingredients

Cake

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 - 15 oz can Farmer’s Market Pumpkin Puree
  • 1 3/4 cup light brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract

Cream Cheese Frosting

  • 2 - 8 oz blocks cream cheese
  • 1/2 cup unsalted butter - soft
  • 2 1/2 cups powdered sugar - sifted
  • 1/2 tsp ground cinnamon
  • 2 tsp vanilla extract

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Lightly spray a 9x13 baking dish or line a half sheet pan with parchment paper.
  • In a bowl, whisk together the dry ingredients.
  • In a mixing bowl using the whisk attachment, mix together the pumpkin, sugar, oil, yogurt, and vanilla until combined.
  • Add in the eggs one at a time. Scrape down the bowl.
  • Slowly add in the dry ingredients and mix on low-medium speed until fully incorporated with no lumps.
  • Pour and spread batter into the dish and bake at 350 for 20-30 minutes until done. Let cool completely

Cream Cheese Frosting

  • Paddle the cream cheese and butter together until smooth and fluffy.
  • Gradually add in the sifted powdered sugar, followed by the cinnamon and vanilla. Beat until light and fluffy.
  • Frost the top of the cake once cooled and serve!