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Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 59 minutes
Course fall recipes
Cuisine American
Servings 16

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp  baking soda
  • 2 tsps baking powder
  • 3 tsps pumpkin pie spice
  • 1/2 tsp salt
  • 1 1/4 cups packed brown sugar (light)
  • 4 large eggs
  • 1 cup 1 cup vegetable oil
  • 2 cups 1 (15 ounce) can pumpkin puree
  • 2 tsps vanilla extract

FOR THE FROSTING

  • 8 oz. softened cream cheese
  • 1/2 cup softened butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 1/4 tsp pumpkin pie spice
  • 1 tbsp heavy cream, more to thin icing if needed
  • Beat cheese cheese, butter, and vanilla until well combined.
  • Add powdered sugar a little at a time until just combined.
  • Spread frosting over cake, and refrigerate until ready to enjoy.

Instructions
 

  • Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish, and set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, combine the brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until well blended. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Pour the batter into the prepared baking dish. Bake in the center of the oven at 350°F for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean
  • Allow the cake to cool completely before frosting.
Keyword cream cheese frosting, pumpkin sheet cake