Pumpkin Cake With Cream Cheese Frosting
A homemade pumpkin cheesecake with delicious cream cheese frosting too!
Servings: 12
Calories: 531kcal
Equipment
- 9x13 Baking Dish
Ingredients
For The Pumpkin Sheet Cake
- ½ cup butter melted, and extra for greasing pan.
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 15 oz canned pumpkin puree
- ½ cup apple sauce
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teasoons cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
For The Cream Cheese Frosting
- 2 8 ounce blocks of cream cheese at room temperature
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ teaspoon pumpkin spice or cinnamon
- 2 tablespoons milk
- ⅛ teaspoon fine salt just a small pinch
Topping
- 1 cup crushed walnuts or pecans optional
Instructions
For The Cake
- Preheat the oven to 350 degrees F. Grease a 9 x 13 baking dish with butter and set aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until thoroughly combined.
- In a large bowl, add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated.
- Add the eggs to the bowl and mix well.
- Add the dry ingredients to the wet ingredients and mix until fully blended, scraping the sides as needed.
- Pour the batter into the prepared baking dish and bake for 32-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool on a cooling rack for at least 60 minutes before frosting. Do not frost a warm cake; the frosting will melt.
- Spread the frosting evenly with a silicone spatula and top with the crushed walnuts or pecans.
Cream Cheese Frosting
- In a large bowl, add the cream cheese, butter, and vanilla and mix until creamy.
- Gradually add the powdered sugar, pumpkin pie spice, milk, and salt to the bowl. Mix slowly for 20 seconds, then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
Notes
Hint: Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency. You can also use a mortar and pestle.
- The cake can be stored in a sealed container for 3 days.
- The cake can be frozen unfrosted for up to 3 months. Wrap it snugly in plastic wrap first. Allow it to defrost in the refrigerator.
- Heavy cream or almond milk can be used in substitution for the milk.
- If you would like more spice, you can add ½ teaspoon to 1 teaspoon more of cinnamon or pumpkin spice.
Nutrition
Calories: 531kcal | Carbohydrates: 76g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 474mg | Potassium: 132mg | Fiber: 1g | Sugar: 58g | Vitamin A: 586IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 2mg
