Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil (or canola oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) canned pumpkin puree (NOT pumpkin pie filling)
  • ½ cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice added)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk (to adjust consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) your 9x13 inch baking pan.
  2. Whisk together the flour, baking soda, spices, and salt in a large bowl.
  3. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Beat until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the pan before frosting.
  7. While the cake cools, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla.
  9. Add milk, 1 tablespoon at a time, until you reach your desired frosting consistency.
  10. Once the cake is completely cool, frost generously with the cream cheese frosting.
  11. Cut into squares and serve. Enjoy your Pumpkin Sheet Cake!