This Pumpkin Sheet Cake is a soft and fluffy pumpkin cake that comes together in just a matter of minutes and is topped off with a luscious cream cheese frosting.
Preheat oven to 350 degrees F. Spray a sheet pan with baking spray and set aside.
Whisk together pumpkin and pumpkin pie spice until it's totally combined. Beat together with oil and softened butter. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a measuring cup combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.
In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined.
Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool completely.
For the Frosting:
Mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add cream until desired consistency.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
Notes
To freeze: You can freeze pumpkin sheet cake frosted or unfrosted for 2 months.
Nutrition Facts
Pumpkin Sheet Cake
Amount Per Serving (1 Piece)
Calories 403Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 63mg21%
Sodium 275mg12%
Potassium 119mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 2302IU46%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.