Pumpkin Sheet Cake

This take on pumpkin "pie" is incredibly tasty and much easier to make! There are actually a few different ways to tweak this recipe and it will still be a hit.

• Difficulty: Easy
• Category: Dessert
• Cuisine: American
• Cooking Method: Bake

Ingredients

• 4 large eggs (200g)
• 1 3/4 cup pumpkin puree (425g)
• 1 cup sugar (200g)
• 3/4 cup brown sugar (packed) (128g)
• 1 cup vegetable oil (218g)
• 2 cup all purpose flour (240g)
• 2 tsp baking powder (10g)
• 1 tsp baking soda (5g)
• 1 tsp cinnamon (5g)
• 1/2 tsp ginger (2.5g)
• 1/2 tsp ground nutmeg (2.5g)
• 1/2 tsp salt (2.5g)
• 1/2 tbsp pumpkin pie spice (7.5g)

Whipped Topping

• 8 oz cream cheese (227g)
• 1 cup confectioners sugar (125g)
• 4 tbsp butter (57g)
• 1 tbsp vanilla extract (15g)
• 3 3/4 cup heavy whipping cream (900g)

Instructions

Cake

1. Combine and mix all the dry ingredients
2. Combine and mix all "wet" ingredients (in separate bowl)
3. Add dry ingredients to the wet ingredients and mix until fully combined.
4. Add batter to a 10x15 pan and bake for 25 minutes

Whipped Topping

5. Combine cream cheese, confectioners sugar and butter in stand mixer
6. Mix until smooth and combined
7. Add heavy cream and vanilla to butter mixture and mix until fully combined and smooth.