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Photographed by Eva Kolenko

Pumpkin Spiced Sheet Cake with Pecan Frosting

By Sweet July

A holiday upgrade on a classic sheet cake. 

This cozy, party-ready dessert brings all the best flavors of fall to your table.

Moist, pumpkin-spiced cake meets tangy cream cheese frosting and a sprinkle of candied pecans for the perfect mix of sweet, creamy, and crunchy. Made in a baking sheet for easy slicing and serving, it’s perfect for feeding a crowd.

Ingredients

    • PUMPKIN SPICED SHEET CAKE WITH PECAN FROSTING
    • 1½ cups pumpkin puree
    • 1½ cups granulated sugar
    • ½ cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1 cup canola oil
    • 4 large eggs
    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • ½ teaspoon ginger powder
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • Cream Cheese Frosting (recipe below)
    • Candied pecans for topping

    • CREAM CHEESE FROSTING
    • 4 ounces cream cheese, at room temperature
    • 5 tablespoons unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 1¾ cups confectioners’ sugar
    • 3–4 tablespoons whole milk

Instructions

STEP 1

Preheat oven to 350°F and prepare a 10-by-15-inch rimmed baking sheet.

STEP 2

In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vanilla, and oil. Mix until smooth.

STEP 3

Add eggs one at a time, mixing until fully incorporated.

Step 4

In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add dry ingredients to the wet mixture, whisking until just combined.

Step 5

Pour batter into the prepared baking dish and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Step 6

For the Cream Cheese Frosting: In a stand mixer or large bowl, beat cream cheese, butter, and vanilla until smooth. Slowly incorporate confectioners’ sugar, then add milk one tablespoon at a time until desired consistency is reached.

Step 7

Spread frosting evenly over the cooled cake. Top with candied pecans and slice to serve.

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