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Pumpkin Sheet Cake with Cream Cheese Icing Recipe

Pumpkin Cake Bars

A rich & flavorful pumpkin cake.

Course Dessert
Cuisine American
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

Cake

  • 4 large eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 16 oz can pumpkin
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon salt

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Prepare parchment in half sheet pan (18 in by 13 in) & preheat over to 350 degrees F.

  2. In a large bowl, beat eggs & sugar until light & fluffy.
  3. Mix in canned pumpkin & vanilla extract until smooth.
  4. Add all dry ingredients & stir until well incorporated.
  5. Evenly spread batter in half sheet pan & bake for 25 - 30 minutes.

  6. For the Cream Cheese Icing: Cream the cream cheese, butter & vanilla together until smooth. Be sure to scrape the bowl.

  7. Add in powdered sugar & beat until smooth.
  8. Ice the cake once cooled.

Recipe Notes

Recipe slightly adapted from Nick Bryan’s pumpkin cake bars