Pumpkin Cake with Cream Cheese Frosting (easy)

Pumpkin cake with cream cheese frosting is a combination you won’t be able to resist! They are so tasty. These pumpkin cake bars will become one of your favorite fall desserts.

I first tried pumpkin sheet cake a few years ago at my families Thanksgiving dinner. I knew right away that I’d be making pumpkin bars with cream cheese frosting every year when fall comes around. This pumpkin cake with cream cheese frosting is guaranteed to be a hit at any gathering and will be gone within minutes! Be sure to add this to your list of fall bakes. You won’t regret it!

Why you need to make this recipe

• The pumpkin sheet cake is so moist and soft.
• Perfect hit of spices.
• Easy and quick to make.
• Slightly tangy and sweet cream cheese frosting that compliments the pumpkin cake so well.
• Loved by all, even non pumpkin lovers!
• Perfect for a crowd.

Ingredients needed

For the pumpkin sheet cake:

• Sugar: Brown sugar and white sugar is used. Brown sugar will add lots of moister to the cake layer.
• Flour
• Eggs
• Oil: Any neutral oil will work here, like vegetable oil or grapeseed oil.
• Spices: Adding cinnamon and nutmeg to the cake layers gives the perfect amount of spice and flavor.
• Pumpkin puree
• Baking soda and baking powder
• Vanilla extract

For the cream cheese frosting:

• Cream cheese
• Powdered sugar
• Butter
• Vanilla extract
• Milk

Making the pumpkin sheet cake

1. Combine the dry ingredients. Stir flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
2. Combine all the wet ingredients. In a mixing bowl, beat brown sugar, granulated sugar, eggs, oil, pumpkin puree, and vanilla extract. Beat until combined.
3. Combine both mixtures. Add the the flour mixture to the wet batter and beat until just combined. Do not over mix the batter.
4. Bake. Pour batter onto lined baking pan. Bake until toothpick inserted comes out clean. Cool completely.

Making the cream cheese frosting

1. Make the frosting once the pumpkin bars cooled. Place all frosting ingredients into a mixing bowl. Beat until the frosting is light and fluffy.
2. Assemble: Spread the cream cheese frosting over the pumpkin bars.

Tips for success

• Adjust the frosting sweetness to you preference. I usually add ¾ cup – 1 cup of powdered sugar. Feel free to add up to 2 cups of powdered sugar or as little as ½ cup.
• Add more or less milk to the cream cheese frosting if needed. If the frosting is really thick, add more milk, one tablespoon at a time.

What kind of pumpkin puree do I use?

I recommend using pure pumpkin puree. Not pumpkin pie filling. Pure pumpkin is just pumpkin without anything added to it. Pumpkin pie filling has added spices and sugar. If you use pumpkin pie filling the finished dessert may be a little sweet. So don’t substitute the two.

Pan size

For this pumpkin dessert I would recommend using a 12×15 inch baking pan. The bars cook perfectly in a pan this size. Never dry, burnt or undercooked. Using a smaller pan causes the top of the cake to be done, but the inside undercooked. Which is exactly what happened the first time I made them. I haven’t tried baking them in a larger pan because I think they would turn out a bit thin.

Storing the dessert

These are best stored in the refrigerator. This keeps the cream cheese fresh. They will last 1 week or so in the refrigerator.

HAPPY FALL BAKING!

Other fall desserts you may like

• Apple Spice Cake with Cream Cheese Frosting
• Sharlotka (Apple cake)
• Apple Pie Parfaits

If you made this dessert I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

Print