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Moist Pumpkin Sheet Cake with Brown Sugar Cream Cheese Frosting

Pumpkin sheet cake with brown sugar cream cheese frosting bakes up soft and moist in a 9x13-inch pan. A gently cooked brown sugar mixture adds a rich, smooth flavor to the fluffy frosting.
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Prep Time 25 minutes
Cook Time 38 minutes
Cooling 1 hour 55 minutes
Total Time 2 hours 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 735
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt
  • 1.5 cup granulated sugar
  • 4 eggs large
  • 1 cup neutral oil
  • 1 can (15 oz) pumpkin puree
Make the frosting
  • 0.5 cup light brown sugar packed
  • 0.5 cup unsalted butter softened and divided
  • 2 tbsp heavy cream
  • 1 package (8 oz) cream cheese softened
  • 1 tsp vanilla extract
  • 3 cup powdered sugar

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  4. Whisk the granulated sugar and eggs in a large bowl until combined.
  5. Whisk in the oil and pumpkin puree until smooth.
  6. Add the dry ingredients to the pumpkin mixture and whisk just until no dry streaks remain.
  7. Spread the batter in the prepared pan.
  8. Bake for 30-35 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack, about 1 1/2 hours.
Make the frosting
  1. Combine the brown sugar, 1/4 cup of the butter, and heavy cream in a small saucepan.
  2. Cook over medium-low heat, stirring, until the sugar dissolves and the mixture bubbles gently, 2-3 minutes.
  3. Transfer the mixture to a bowl and cool to room temperature, about 20-30 minutes, stirring occasionally.
  4. Beat the cream cheese and remaining 1/4 cup butter in a large bowl until smooth.
  5. Beat in the cooled brown sugar mixture and vanilla.
  6. Add the powdered sugar gradually and beat until smooth and fluffy, about 1-2 minutes.
  7. Spread the frosting over the completely cooled cake.

Notes

For smooth frosting, let the brown sugar mixture cool completely before beating it into the cream cheese. Store the frosted cake covered in the refrigerator for up to 5 days; it can be frozen for up to 2 months. For a dairy-free swap, use plant-based butter, cream cheese, and heavy cream.