Pumpkin Spice Sheet Cake Squares (Printer View)

Warm-spiced pumpkin cake squares offer a moist crumb and comforting fall flavors in every bite.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 3 large eggs, room temperature
12 - 2/3 cup vegetable oil
13 - 1 cup canned pumpkin puree
14 - 1 teaspoon pure vanilla extract

→ Frosting

15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1/2 teaspoon pure vanilla extract
19 - 1 tablespoon milk

# Method:

01 - Grease a 9x13-inch baking pan thoroughly with butter or non-stick spray and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves until evenly combined.
03 - In a separate bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth.
04 - Add the dry mixture to the wet ingredients gradually, stirring until a uniform batter forms. Avoid overmixing.
05 - Pour the batter into the prepared pan, leveling the top. Bake in a preheated 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool completely in the pan on a wire rack before frosting.
07 - Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then blend in vanilla extract and milk until smooth and spreadable.
08 - Evenly spread the frosting over the cooled cake. Cut into squares for serving.

# Expert Advice:

01 -
  • Bakes in a sheet pan no tricky layers or fussy decorating
  • Delivers classic fall flavors with pantry spices
  • Stays fresh and moist even after a couple days
  • Makes plenty for a crowd ideal for potlucks
02 -
  • Loaded with vitamin A from real pumpkin
  • Perfect for freezing ahead or prepping in advance
  • Pairs well with cream cheese or whipped cream toppings
03 -
  • Always use room temperature ingredients for both batter and frosting it makes a silky smooth mix
  • If you want picture-perfect squares use a ruler for equal cuts
  • I learned the hard way never to overbake sheet cake since even a few extra minutes turns tender crumbs dry
  • Adding a pinch of sea salt to the top after frosting wakes up all the autumn flavors beautifully

Return