Make this one bowl pumpkin sheet cake recipe for a fall gathering, game day, or just because! Bake for 30 minutes and then frost with homemade or store bought cream cheese frosting and add chopped nuts, if you want. An easy and delicious pumpkin dessert.
Oh pumpkin season, how we love you! I feel like over the years we’ve turned everything we can into a pumpkin version. We have pumpkin bread, pumpkin pancakes, pumpkin cocktails and my personal favorite pumpkin cheesecake bars. So it seems only right to make a pumpkin sheet cake.
I love sheet cakes of any type. Chocolate is good but so is White Texas Sheet Cake. They are easy to make for a crowd and you can usually have them ready to go in less than an hour. This pumpkin variation is perfect for tailgating, homecoming, Thanksgiving or pretty much any other reason you can think of to bake with pumpkin. And the fact that it’s made in only one bowl is just the cherry on top!
One Bowl Pumpkin Sheet Cake Recipe
Preheat oven to 350 degrees. Grease a 10 x1 5 x 1 baking pan (I call this a jelly roll pan) with nonstick cooking spray. If using a dark pan, preheat to 325 degrees. Empty the can of pumpkin puree into a mixing bowl of a stand mixer or a regular mixing bowl.
In a mixing bowl add sugar, pumpkin, eggs and oil. Beat well with a stand mixer or a hand held mixer. Technically, you should beat the sugar, pumpkin, and oil together first and then add the eggs in one at a time. But as you can see, we didn’t do that. We just beat all the wet ingredients together. It works just fine.
Add flour, baking soda, spice and salt and beat until blended well. Again, technically, you should combine the flour, soda, spices and salt together in a bowl and whisk. But we just dumped them in and beat. It still turns out amazing.
Pour into prepared pan and spread evenly so the batter fills the pan. If you have any extra, these make great cupcakes!
Gently put the pan in the preheated oven. Bake for 25-30 minutes or until center is set. Poke a toothpick in the center of the cake. If any batter, and not crumbs, come out when you pull the toothpick out, then let the cake bake another few minutes.
Remove from the oven and allow the cake to cool completely. Resist the urge to slice right in while it’s hot. It’s worth the wait!
Once the cake is completely cooled, frost with cream cheese frosting. We used a tub of store bought frosting because, hey, it’s just easy. But homemade cream cheese frosting is THE BEST and it’s pretty easy to make, too.
Cut the frosted cake into 24 slices for serving. You can top with chopped nuts or even candy pumpkins, if desired.
- 2 cups sugar
- 1 15 oz can pumpkin puree
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 tub cream cheese frosting
- 1/2 cup chopped walnuts (optional for topping)
- Preheat oven to 350 degrees. (for a dark pan bake at 325 degrees)
- Grease a 10 x 15 x 1 baking pan with nonstick cooking spray.
- In a mixing bowl add sugar, pumpkin and oil. Beat well.
Beat in eggs.
- Add flour, baking soda, spice and salt and beat until blended well.
- Pour into prepared pan and spread evenly.
Bake for 25-30 minutes or until center is set. Let cool completely in pan.
Frost cake with frosting and cut into 24 slices. Serve with chopped nuts if desired
Amount Per Serving: Calories: 232 Total Fat: 13g Saturated Fat: 2g Cholesterol: 32mg Sodium: 163mg Fiber: 1g Sugar: 18g Protein: 3g
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