There is something truly magical about this Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe that makes it a standout autumn dessert. It perfectly balances moist, spiced pumpkin cake with a rich and tangy cream cheese frosting, crowned with the irresistible crunch of toasted pecans. Whether you’re baking for a holiday gathering or a cozy family night in, this recipe is sure to bring warmth, comfort, and compliments at every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking your best Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe. Each item plays a crucial role in developing the perfect texture, flavor, and aroma that make this cake unforgettable.
- 1/2 cup butter: Provides richness and moisture to the cake batter as well as the frosting base.
- 1 (15-ounce) can pumpkin puree: The star ingredient, adding natural sweetness, moisture, and that classic pumpkin flavor.
- 1/2 cup light olive oil (or any vegetable oil): Ensures the cake stays tender and moist without heaviness.
- 2 large eggs: Help bind the ingredients together and provide structure.
- 1 teaspoon vanilla extract: Adds warmth and enhances the overall flavor profile.
- 1 cup packed brown sugar: Brings a rich molasses sweetness and deep color to the cake.
- 1 cup granulated sugar: Balances the brown sugar with a light sweetness.
- 1 and 3/4 cup all-purpose flour: Builds the cake’s structure; spoon and level for accuracy.
- 1 teaspoon baking soda: Helps the cake rise and keeps it tender and airy.
- 1/4 teaspoon baking powder: Works alongside baking soda for perfect lift.
- 3/4 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
- 1 and 1/2 teaspoons cinnamon: Brings cozy warmth and complements the pumpkin beautifully.
- 3/4 teaspoon nutmeg: Adds a subtle nutty spice.
- 3/4 teaspoon ginger: Gives a lively, zesty kick.
- 1/4 teaspoon cloves: Provides depth and a hint of earthiness.
- 1/4 teaspoon cardamom (optional): Adds an exotic, floral touch to the spice blend.
- 1/2 cup butter (softened): The creamy base for the luscious frosting.
- 1 (8-ounce) package full-fat cream cheese (softened): Brings tang and smoothness to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1/2 teaspoon kosher salt: Balances the sweetness in the frosting perfectly.
- 1/2 teaspoon maple extract: Adds a subtle sweet depth that pairs wonderfully with pumpkin.
- 1 cup pecans (toasted): Adds crunch and nutty flavor, making each bite exciting.
How to Make Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. This sets the stage for a perfectly baked cake. Grease a half sheet baking pan (approximately 11×17 inches) generously with the butter wrapper, nonstick spray, or extra butter to ensure your cake doesn’t stick.
Step 2: Mix the Wet Ingredients
In a large microwave-safe bowl, melt 1/2 cup of butter. As soon as it’s melted, add the pumpkin puree and vegetable oil. Next, crack in the eggs and pour the vanilla extract. Add both the packed brown sugar and granulated sugar. Using a hand or stand mixer, beat these together for about 2 minutes until fully incorporated and smooth, scraping down the bowl sides as you go.
Step 3: Combine the Dry Ingredients
Without stirring yet, spoon and level 1 and 3/4 cups of all-purpose flour over the wet mixture. Follow by sprinkling the baking soda, baking powder, kosher salt, cinnamon, nutmeg, ginger, cloves, and the optional cardamom evenly over the flour. Stir the dry ingredients lightly with a teaspoon just to break up any lumps and mix the spices uniformly.
Step 4: Incorporate Dry into Wet
Attach the beaters and slowly blend the dry ingredients into the wet pumpkin mixture. Stop periodically to scrape the bowl sides and bottom. Be very mindful not to overmix; the batter should be smooth with just a few small lumps but without flour streaks visible.
Step 5: Bake the Cake
Pour your batter into the prepared baking pan and use a spatula to smooth the surface evenly. Slide it into the oven and bake for 17-20 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the edges start pulling away from the sides.
Step 6: Prepare the Cream Cheese Frosting
While the cake cools completely—chilling it helps—beat together the 1/2 cup softened butter and 8 ounces of softened cream cheese until silky smooth and lump-free. Gradually mix in the powdered sugar one cup at a time, beating well after each addition. Finish by adding the salt and maple extract, melding all those flavors together.
Step 7: Toast the Pecans
Don’t overlook this crucial step! Spread your pecans evenly on a dry baking sheet and toast them in the oven at 350 degrees Fahrenheit for 5-7 minutes. Stir them every couple of minutes so they brown evenly and release their aroma. Once toasted, chop them to your preferred size.
Step 8: Assemble the Cake
Spread the luscious cream cheese frosting over the cooled cake with a spatula, making sure to cover every inch. Sprinkle the toasted, chopped pecans evenly on top right before serving, preserving their crunch and flavor.
How to Serve Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe
Garnishes
Beyond the toasted pecans, you can add a dusting of cinnamon or nutmeg atop the frosted cake for visual appeal and an extra layer of spice. A drizzle of pure maple syrup right before serving creates a glossy finish and enhances the autumn vibe.
Side Dishes
This pumpkin sheet cake is fantastic alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a savory balance, try serving it with a cup of hot spiced cider or chai tea, which echo the warm spices in the cake.
Creative Ways to Present
Cut the cake into neat squares and serve them on a rustic wooden board for a charming fall gathering presentation. Individual slices can be topped with extra chopped pecans or a drizzle of caramel sauce for a delightful twist.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe keeps wonderfully for up to two days at room temperature if tightly covered. Because of the cream cheese in the frosting, refrigeration is often preferred—it’ll last up to 4 days and stay fresh and creamy.
Freezing
If you want to prepare in advance, freeze the unfrosted cake layer wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Once thawed thoroughly, frost and add toasted pecans just before serving for best results.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warm, slice a piece and microwave it for about 10 to 15 seconds, but be cautious not to melt the frosting excessively. The warm cake with cool frosting creates a pleasant contrast.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can be used, canned pumpkin puree offers consistent moisture and flavor, which helps maintain the cake’s texture. If using fresh pumpkin, roast and puree it well, then drain excess liquid for best results.
Is the cardamom necessary in the spice mix?
Cardamom is optional but recommended. Its floral notes add a unique depth to the traditional pumpkin pie spice blend, elevating the cake’s flavor without overpowering it.
How do I ensure my cream cheese frosting is smooth?
Make sure both the butter and cream cheese are fully softened at room temperature before mixing. Beat them together thoroughly to break up any lumps before adding powdered sugar.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work beautifully as alternatives. Just be sure to toast them to bring out their flavor and crunch.
How do I prevent the cake from becoming dry?
The combination of pumpkin puree, oil, and butter keeps the cake moist. Avoid overbaking by checking with a toothpick at the 17-minute mark and removing the cake as soon as it’s done.
Final Thoughts
If you’re searching for a dessert that feels like a warm hug, this Pumpkin Sheet Cake with Cream Cheese Frosting and Toasted Pecans Recipe is your new best friend. It’s straightforward yet impressive, blending nostalgic flavors with a touch of elegance. I can’t wait for you to try it and share it with the people you love.
