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Great Grandma Jean's Pumpkin Sheet Cake with Cream Cheese Frosting

A slice of pumpkin cake with cream cheese icing onto a stack of small white plates.
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5 from 3 reviews

My all-time favorite fall recipe is my great grandma's pumpkin cake with cream cheese frosting. This cake is moist, sweet, and very pumpkin-y. The thick layer of cream cheese frosting is incredible!

Ingredients

Units Scale

Pumpkin Cake:

  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup neutral-tasting oil*
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Cream Cheese Frosting:

  • 3-4 oz. cream cheese, softened
  • 1/4 cup salted butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1 tablespoon milk
  • pinch of salt

Instructions

  1. Set out cream cheese and butter on the counter to soften while you make your pumpkin cake.
  2.  
  3. In a mixing bowl, beat eggs, sugar, oil, and pumpkin puree together until well combined.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
  5. Add dry ingredients to wet ingredients and stir until no clumps of flour remain.
  6. Grease an 8x8 baking dish* and pour pumpkin cake batter into the prepared dish. Bake at 350°F for about 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
  7. To make the cream cheese frosting, beat together the softened cream cheese and butter with the vanilla extract and powdered sugar. Gently frost the cake with a rubber or metal spatula, careful not to get too close to the surface of the cake or your icing will be speckled with cake crumbs.
  8. Slice into 9 squares and refrigerate for the week, but I bet it will be gobbled up in days. Enjoy!

Notes

I halved the original recipe from my great-grandma to make enough for a family of four to enjoy for a few days. If you double this recipe, bake in a 9x13" baking pan for about 30 minutes or until a knife inserted in the center comes out clean.

I recommend using avocado oil, canola oil, or vegetable oil for this cake. Olive oil and melted coconut oil also work, but may add a subtle flavor to the cake.

Make sure your butter and cream cheese are at room temperature before you mix up the frosting.

Find it online: https://bakedabundance.com/pumpkin-sheet-cake-with-cream-cheese-frosting/