Pumpkin Sheet Cake with Cream Cheese Frosting - Sweet and Savory Meals
Learn how to make Pumpkin Sheet Cake - the must-try fall dessert! Soft, dense, loaded with pumpkin spice flavor and topped with a maple cream cheese frosting!
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Pumpkin Sheet Cake
Learn how to make Pumpkin Sheet Cake in just a few steps.
See the full recipe:
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Pumpkin Sheet Cake with Cream Cheese Frosting
This is a perfect recipe for a casual fall gathering: a moist sheet cake with the best cream cheese frosting ever.
Get the printable recipe here:
ingredients
Cake
2 cups sugar
1 cup vegetable oil
2 cups (1 15 oz can) pureed pumpkin
4 eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Frosting
5 tablespoons melted butter
4 ounces cream cheese
2 cups powdered sugar
1 dash vanilla
pinch of salt
instructions
1. Preheat oven to 350.Beat pumpkin, sugar, and oil until well combined. Add eggs, 1 at a time and beat until blended, scraping down bowl as necessary
2. Mix dry ingredients sepearately and add them 1 cup at a time, blending on low after each addition.
4. Spray 10 x 15 baking sheet with vegetable oil spray and pout batter in, spreading to smooth it out.
5. Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with clean tea towel.
6. After cake is cooled, make icing: blend butter, cream cheese, and vanilla with mixer until fluffy. Slowly add powdered sugar.
7. Spread icing on cake and serve directly out of the pan.
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Everyone needs a few great dessert recipes up their sleeve to bring to a party or for having people over. They should be delicious, beautiful, and not overly complicated. Learn how to bake pies, cookies, cakes, and other treats from scratch. All you need is a good recipe!
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Hi there and welcome to my channel, Heart’s Content Farmhouse. I post one new country-style recipe every week with a step by step video.
I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies. Learning to bake changed my life and it’s a skill anyone can learn. I want to guide you through your baking journey!
You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious. My recipes are tried and true, and they are tested multiple times.
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Easy Pumpkin Cake Recipe With Cream Cheese Frosting
This Easy Pumpkin Cake is done in just 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible One of the simplest pumpkin recipes!
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Ingredients for Easy Pumpkin Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
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3 EASY Desserts For Pumpkin Lovers to Make this Fall!
Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!
Check out our other 3 Pumpkin Desserts HERE:
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Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!
Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
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Timestamps:
0:00 Intro
0:25 Pumpkin Sheet Cake
6:55 Pumpkin Pie Milkshakes
9:07 Pumpkin Chocolate Chip Bread
Cinematography and Editing Provided by: Adam Moffat (adammoffat.com)
#PumpkinRecipes #FallDesserts #SixSistersStuff
Amazing Homemade Pumpkin Bars Recipe
These deliciously easy-to-make pumpkin bars are topped off with an incredible cream cheese frosting for the perfect fall dessert.
Pumpkin bars are a delicious seasonal dessert consisting of a base layer of “pumpkin” style cake and are commonly topped off with a cream cheese frosting. They are jam-packed with pumpkin flavor and are always a big hit during the fall months. Pumpkin bars are very easy to make and can be served warm or at room temperature.
Pumpkin bars are very similar to pumpkin cake and absolutely share the same flavor profiles. I like to think of pumpkin bars as almost like a sheet cake. It’s thin, a little denser, but still has some cake-like consistencies.
Ingredients for this recipe:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 ½ teaspoons pumpkin pie spice blend
• 4 large eggs
• 1 ¼ cup vegetable oil
• 15-ounce can pumpkin puree
• 1 cup packed light brown sugar
• 2/3 cup sugar
• 1 stick melted unsalted butter
• 2 teaspoons vanilla
• cream cheese frosting recipe x 1 ½
Serves 16
Prep Time: 10 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the flour, baking powder, baking soda, and spice blend until combined and set aside.
3. Whisk together the eggs, oil, pumpkin puree, sugars, butter, and vanilla in a separate large bowl until completely mixed.
4. Pour the wet ingredients into the dry ingredient bowl and mix until combined and smooth.
5. Pour the batter onto a 10x15 cookie sheet tray that has been lined with parchment paper and sprayed with non-stick spray and spread out until even.
6. Bake in the oven at 350° for 20-25 minutes or until firm in the center and a toothpick comes out clean after sticking in the center.
7. Cool the cake completely on a rack, which takes about 45 minutes, you can keep this warm, but the frosting will melt a bit.
8. Generously frost the cake with the cream cheese frosting, slice, and serve.
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Carefully cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. It would be better if the cake was not frosted before freezing.
I prefer to pull it out of the refrigerator for about an hour before slicing and serving it, so the cream cheese frosting softens up a bit.
Feel free to add assorted seasonal toppings like candy corns or other Halloween-themed decorations.
You may also add in chocolate chips or walnuts into the cake batter for enhanced flavor.